Chicken Breast Salad with Goat's Curd and Lemon

1.

Wrap each chicken breast in four strips of pancetta and season with salt and pepper

2.

Add olive oil of a frying pan over medium heat and place the chicken breast, skin side down, allowing it to cook for 6 minutes on one side, before turning it over to cook for another 6 minutes

3.

Add the garlic and thyme to the pan and cook for another minute. Remove from the pan and set aside, while you make the dressing

4.

To make the dressing, whisk together olive oil, mustard, maple syrup, vinegar, lemon zest and juice in a bowl then season with salt and pepper and set aside

5.

Pick the lettuce of any brown or rough outer leaves, wash in cold water and drain well or spin in a salad spinner. Drizzle the vinaigrette

6.

Arrange lettuce, peas, goats cheese and figs on a plate and drizzle with a generous amount of the dressing

7.

Slice the chicken breast diagonally in to 6 pieces and place 3 pieces on top of each salad. Drizzle with extra dressing, scatter with almonds and serve