Tarragon chicken salad

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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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• 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.

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

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