Peel and finely dice the onion.
Peel and slice the avocado, season with the lemon juice.
Wash the baby spinach.
Half the bocconcini.
Pick the leaves and finely slice the basil.
Preheat an oven to 190*
Spread the flaked almonds across a thick based tray and bake until golden, about 8-10 minutes, stir occasionally to color evenly.
Spread the pancetta on a parchment paper lined tray, spread a paper on top and top with another tray.
Bake in the same oven for 10-12 minutes until crispy.
Slice the chicken and mix with the olive oil and seasoning.
Preheat a wok to a high temperature, add the chicken mix and saute for 3 minutes.
Gently crush the garlic in a bowl, add the thyme, rosemary salt and pepper and Balsamic.
Begin whisking, adding a little of the remaining olive oil at a time until mixed.
Add the diced onion to the wok, lower the heat and continue cooking. Add the spinach, remove from the heat and add the mozzarella, almonds basil and sliced sun-dried tomatoes.
Toss until the cheese begins to melt.
Divide warm ingredients on to plates, top with the sliced avocado and crispy pancetta.
Drizzle with the dressing.
«Try marinating the chicken with chili or Lemon zest to add a different flavor.»