Tarragon chicken salad

Latest comments and suggestions

• mittens

  01 November 2007

  mittens rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Ruth

  10 April 2009

  Ruth commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• fairystoryteller

  18 March 2013

  fairystoryteller rated and commented on this recipe

  

  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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2278/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 250ml smoked streaky bacon rashers
• 175ml extra-virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp chopped fresh tarragon
• 6 cooked boneless chicken breasts , skinned and torn into strips
• bunch of radishes , trimmed and sliced
• English lettuces (I like Batavia), depending on their size
• 2 punnets of salad cress

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Cook 40 - 50 mins

Ingredients

• 250ml smoked streaky bacon rashers
• 175ml extra-virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp chopped fresh tarragon
• 6 cooked boneless chicken breasts , skinned and torn into strips
• bunch of radishes , trimmed and sliced
• English lettuces (I like Batavia), depending on their size
• 2 punnets of salad cress

Per serving

404 kcalories, protein 32.0g, carbohydrate 1.0g, fat 30.0 g, saturated fat 7.0g, fibre 0.0g, salt 1.3 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.