Chopped tarragon, bacon & chicken salad

Chopped tarragon, bacon & chicken salad

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(3 ratings)

Prep: 15 mins Cook: 5 mins

Easy

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: per serving

  • kcal358
  • fat23g
  • saturates5g
  • carbs11g
  • sugars7g
  • fibre9g
  • protein26g
  • salt2.6g
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Ingredients

  • 2 lean bacon rashers
    Bacon

    Bacon

    bay-kon

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

  • 100g fresh or frozen pea
  • 1 large avocado, cut into small chunks
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 100g roasted chicken, shredded
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 1 celery heart, stalks removed, thinly sliced, leaves reserved
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 tsp chopped tarragon
    Tarragon

    Tarragon

    ta-ra-gon

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

  • 5 spring onion, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

For the dressing

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

    Sugar

    shuh-ga

    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

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.

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Comments (4)

Meredith0908's picture
5

Yummy lunch salad! Great way to use up leftover chicken and that extra bit of celery that's always in the crisper. I especially loved the creaminess of the avocado with the tang of the mustard dressing! A bit of a fiddle to prepare but once it's all through you have everything for about four lunches. I packed all the prepared ingredients separately and undressed so it didn't become soggy.

chef4fun's picture
5

Delicious Salad! Plus, it taught me how to blanch peas!

sushbgowda's picture

test comment

laurabee's picture
5

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

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