Chicken and roast carrot salad with tarragon butter dressing

Method

• 1
  Preheat oven to 200C/180C fan forced. Place the carrot in a roasting pan with 1 tbs of the oil, 40g of the butter, 2 tbs water and a tarragon sprig. Roast for 25 minutes or until tender.
• 2
  Heat 10g of butter and remaining oil in a frying pan over medium-high heat. Cook pancetta for 3-4 minutes or until crisp. Transfer to a plate lined with paper towel. Add chicken to pan with juices from pancetta and cook for 7 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Slice.
• 3
  Place remaining butter in the frying pan over low heat. Cook for 5 minutes or until starting to brown. Add the chopped tarragon and vinegar.
• 4
  Combine the chicken, carrot, walnut and parsley leaves in a bowl. Season well. Pour over the butter mixture. Add the bread slices and toss to combine.