Tarragon chicken salad

Recipe uploaded by

Antony Worrall Thompson

1 rating

Recipe by Antony Worrall Thompson

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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.

Per serving

404 kcalories, protein 32g, carbohydrate 1g, fat 30 g, saturated fat 7g, fibre 0g, salt 1.3 g

'This was really easy to prepare and very light, and I love fresh herbs. From a presentation point of view I liked the idea of chicken sitting on a bed of salad leaves.'

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• 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.

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• Ruth

  10 April 2009

  Ruth commented on this recipe

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

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Cook 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 32g, carbohydrate 1g, fat 30 g, saturated fat 7g, fibre 0g, salt 1.3 g

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