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Tarragon chicken salad

Tarragon chicken salad

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(3 ratings)

Cook: 40 mins - 50 mins

Easy

Serves 8
Ideal for a buffet

Nutrition and extra info

Nutrition per serving

  • kcalories404
  • fat30g
  • saturates7g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein32g
  • salt1.3g
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Ingredients

  • 250ml smoked streaky bacon rashers

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 175ml extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp chopped fresh tarragon

    Tarragon

    ta-ra-gon

    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 6 cooked boneless chicken breast, skinned and torn into strips
  • bunch of radishes, trimmed and sliced

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • English lettuces (I like Batavia), depending on their size

    Lettuce

    lett-iss

    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • 2 punnets of salad cress

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Method

  1. The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.

  2. Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).

  3. Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.

  4. Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.

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Comments (3)

fairystoryteller's picture
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Made this for my daughter's 18th birthday as part of a big buffet and it was lovely. I grilled the bacon until crisp rather than frying and used lemon juice rather than white wine vinegar in the dressing. Also, rather than just breasts, I roasted two whole chickens and then skinned and sliced them when cold (doubled all the other ingredients). Everyone enjoyed it and I will cook this again.

coolruth's picture

Fantastic flavours! So easy to throw together - will definately make this again.

susancooks's picture
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A simple make in advance dish. Couldn't get tarragon when i made it, so used mixture of fresh herbs that i grow but was still lovely and loads wanted the recipe.

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