1/4 lb. pancetta paper thin
1 rotisserie chicken cut into 1" pieces
1 cup carrot grated
1 cup celery sliced
3/4 cup green beans blanched and refreshed - cut into 1" pieces
1/2 cup radish grated
2 tablespoons jalapeno peppers seeded and minced
1/2 cup mayonnaise
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
1 teaspoon kosher salt
black pepper
2 cups arugula or spinach leaves cleaned
2 medium tomatoes cored and sliced 1/2" thick
Preheat oven to 375°. Put pancetta on baking sheet and bake until crisp, about 20 minutes. Pat pancetta with a paper towel.
Combine chicken with carrots, celery, green beans, radish, jalapeños, mayonnaise, lemon juice, cayenne, and salt. Arrange arugula or spinach to cover platter. Spoon salad onto center with tomato slices around chicken salad and top with crisped pancetta.