Name: Chopped tarragon, bacon & chicken salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Cuisine: British
Ingredients: 2 lean bacon rashers; 100g fresh or frozen pea; 1 large avocado cut into small chunks; 100g roasted chicken shredded; 1 celery heart, stalks removed, thinly sliced, leaves reserved; 2 tsp chopped tarragon; 5 spring onions thinly sliced; 2 tbsp extra-virgin olive oil; 2 tbsp white balsamic or white wine vinegar; 1 tbsp Dijon mustard; pinch of sugar

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Chopped tarragon, bacon & chicken salad

Chopped tarragon, bacon & chicken salad

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 5 mins

A star rating of 5 out of 5.3 ratingsRate

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Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

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Ingredients

Nutrition

Units:

MetricUS

2 lean bacon

rashers
100g fresh or frozen pea
1 large avocado

cut into small chunks
100g roasted chicken

shredded
1 celery

heart, stalks removed, thinly sliced, leaves reserved
2 tsp chopped tarragon
5 spring onions

thinly sliced

For the dressing

2 tbsp extra-virgin olive oil
2 tbsp white balsamic or white wine vinegar
1 tbsp Dijon mustard
pinch of sugar

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Nutrition: per serving

kcal358

low
fat23g
saturates5g
carbs11g
sugars7g
fibre9g
protein26g
salt2.6g

Method

step 1

Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it’s crisp enough to crumble easily.
step 2

To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
step 3

Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

Recipe from Good Food magazine, April 2013

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A star rating of 5 out of 5.3 ratings

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