- meat from 1 ready-roasted chicken, shredded
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 6 rashers smoked streaky bacon
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
- 1 small red onion, halved, thinly sliced
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp white wine vinegar
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2-3 heads red chicory, separated into leaves and halved if large
Also known as endive, chicory is a forced crop, grown in complete darkness, which accounts for…
- 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
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp chopped tarragon
A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…
Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.
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.
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.