Tarragon chicken salad

Tarragon chicken salad

  • Rating: 3 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Cook: -
  • Easy
  • Serves 8

Ideal for a buffet

Nutrition: per serving
HighlightNutrientUnit
kcal404
fat30g
saturates7g
carbs1g
sugars0g
fibre0g
protein32g
low insalt1.3g
Advertisement

Ingredients

Method

  • STEP 1

    The day before, gently fry the bacon in a large non-stick frying pan for 30 minutes, until the fat turns golden. Lift on to kitchen paper to absorb excess fat, and leave to cool and crisp. Crumble into pieces and chill.

  • STEP 2

    Put the oil, vinegar and 1⁄2 tsp each salt and freshly ground black pepper into a screw-top jar. Put the lid on securely and shake the dressing, then keep in a cool place (not the fridge or it will go cloudy).

  • STEP 3

    Half an hour ahead, add the tarragon to the dressing, and shake until well mixed. Tip into a bowl and toss with the chicken, radishes and bacon.

  • STEP 4

    Tear the lettuce roughly and arrange on a platter. Snip the cress with scissors and sprinkle over, then top with the chicken.

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.3 ratings
Advertisement
Advertisement
  • Honest Brew

    New! Good Food Deal Get 6 craft beers for £9 with free delivery!

    Get offer
Advertisement

Sponsored content