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Chicken salad with crisp bacon

Chicken salad with crisp bacon

A star rating of 4.8 out of 5.7 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4 - 6

Try this lovely fresh summer salad as a dinner party centrepiece

Nutrition: per serving
NutrientUnit
kcal501
fat35g
saturates11g
carbs4g
sugars3g
fibre1g
protein44g
salt3.12g
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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

Method

  • STEP 1

    Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

  • STEP 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.

  • STEP 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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Overall rating

A star rating of 4.8 out of 5.7 ratings
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