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Chopped tarragon, bacon & chicken salad

Contains pork – recipe is for non-Muslims only
Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

  • Prep: 15 mins
    Cook: 5 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 358
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 7
  • Protein 26
  • Fat 23
  • Fibre 9
  • Salt 2.6

Nutrition per serving

  • Calories 358
  • Carbohydrates 11
  • Saturated Fat 5
  • Sugar 7
  • Protein 26
  • Fat 23
  • Fibre 9
  • Salt 2.6

Ingredients

  • 2 lean bacon rashers
  • 100g fresh or frozen peas
  • 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

Method

  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.

  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.

  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.

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