Chicken salad with crisp bacon

Chicken salad with crisp bacon

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(4 ratings)

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Cooking time

Prep: 40 mins Cook: 5 mins - 10 mins

Skill level

Easy

Servings

Serves 4 - 6

Try this lovely fresh summer salad as a dinner party centrepiece

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
501
protein
44g
carbs
4g
fat
35g
saturates
11g
fibre
1g
sugar
3g
salt
3.12g

Ingredients

  • meat from 1 ready-roasted chicken, shredded
  • 6 rashers smoked streaky bacon
  • 1 small red onion, halved, thinly sliced
  • 2 tbsp olive oil
  • 2 tsp white wine vinegar
  • 100g bag watercress
  • 2-3 heads red chicory, separated into leaves and halved if large
  • ¾ cucumber, halved, seeds scooped out, then sliced on the diagonal

For the dressing

  • 200g tub Greek yogurt
  • 4 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • 1 spring onion, finely chopped
  • 2 tsp chopped tarragon

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Method

  1. Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.
  2. Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.
  3. Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.

Recipe from Good Food magazine, September 2010

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Comments

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gidgierocks's picture
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Lovely. Really liked the dressing - made it with 0 fat total so it was light too. Super tasty.

elizabethr's picture
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Simple and ever so tasty

marydrum's picture
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This is absolutely delicious and so easy to assemble. I did not have watercress or red chicory so used a bag of mixed lettuce and herbs instead. Worked brilliantly. Also made the dressing in the morning and stirred in the chicken which really allowed the flavours to mingle. Well worth a try.

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