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1. Coat a frying pan with oil and set over medium. Add chicken and cook until golden, 3 to 4 min per side. Reduce heat to medium-low. Cover and cook, turning occasionally, until springy when pressed, 6 to 8 more min. Remove to a plate. Add pancetta to pan. Cook over medium until crisp, 2 to 3 min per side. Remove to a paper towel. Partially fill a large frying pan with water. Bring to a boil over high heat. Snap tough ends from asparagus and discard. Boil asparagus until tender-crisp, 3 min. Drain and rinse under cold water. Pat with paper towels.
2. In a small bowl, stir buttermilk with chives, salt and pepper. Crumble in cheese. Then, using a fork, mash cheese until mixed into the dressing. It should be a little lumpy. Remove and discard avocado pit. Slice avocado and chicken. Divide arugula between plates. Top with asparagus, chicken, tomatoes and avocado. Drizzle with dressing. Add pancetta.

• 37 g protein
• 21 g fat
• 15 g carbohydrates
• 7 g fibre
• 382 mg calcium
• 383 calories