Chicken salad with crisp bacon
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Chicken salad with crisp bacon

By Sara Buenfeld

Contains pork – recipe is for non-Muslims only
Try this lovely fresh summer salad as a dinner party centrepiece

  • Prep:40 mins
    Cook:10 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 501
  • fat 35g
  • saturates 11g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 44g
  • salt 3.12g

Ingredients

  • meat from 1 ready-roasted chicken, shredded
  • 6 rashers smoked streaky bacon
  • 1 small red onion, halved, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar
  • 100g bag watercress
  • 2-3 heads red chicory, separated into leaves and halved if large
  • ¾ cucumber, halved, seeds scooped out, then sliced on the diagonal
  • 200g tub Greek yogurt
  • 4 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1 spring onion, finely chopped
  • 2 tsp chopped tarragon

Method

  1. Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

  2. Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.

  3. Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.

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