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Chopped tarragon, bacon & chicken salad

Chopped tarragon, bacon & chicken salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
HighlightNutrientUnit
low inkcal358
fat23g
saturates5g
carbs11g
sugars7g
fibre9g
protein26g
salt2.6g
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Ingredients

  • 2 lean bacon rashers
  • 100g fresh or frozen pea
  • 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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2013

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A star rating of 5 out of 5.3 ratings
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