Chopped tarragon, bacon & chicken salad

Chopped tarragon, bacon & chicken salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 2

Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
358
protein
26g
carbs
11g
fat
23g
saturates
5g
fibre
9g
sugar
7g
salt
2.6g

Ingredients

  • 2 lean bacon rashers
  • 100g fresh or frozen peas
  • 1 large avocado, cut into small chunks
  • 100g roasted chicken, shredded
  • 1 celery heart, stalks removed, thinly sliced, leaves reserved
  • 2 tsp chopped tarragon
  • 5 spring onions, thinly sliced

For the dressing

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white balsamic or white wine vinegar
  • 1 tbsp Dijon mustard
  • pinch of sugar

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Method

  1. Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it’s crisp enough to crumble easily.
  2. To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
  3. Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.

Recipe from Good Food magazine, April 2013

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Comments

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chef4fun's picture
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Delicious Salad! Plus, it taught me how to blanch peas!

sushbgowda's picture

test comment

laurabee's picture
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This was lovely! Really quick, easy and tasty. Everyone loved it, will definitely make again! :)

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