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Chicken, avocado, bacon and tarragon salad recipe
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7 ratings
Perfect for a speedy lunch or weekday meal, this simple chicken and avocado salad makes for a mouthwatering dish yet takes minutes to master. See method
Ingredients
- 6 lean bacon rashers
- 1 large avocado, cut into wedges
- 400g (13oz) cooked chicken, shredded
- 4 spring onions, minced
- 2 stalks celery, chopped
- 150g frozen peas, thawed
- 2 tbsp fresh tarragon, chopped
For the dressing
- 3 tbsp white balsamic vinegar or white wine vinegar
- 4 tbsp extra-virgin olive oil
- 1 tbsp Dijon mustard
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
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Energy
1900kj
456kcal
23%
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Fat
32g
46%
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Saturates
8g
38%
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Sugars
2g
2%
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Salt
1.8g
31%
of the reference intake
Carbohydrate 5.2g
Protein 37g
Fibre 4.7g
Method
- In a glass jar with a fitted lid, combine the dressing ingredients with a pinch each of salt and sugar; set aside.
- Cook the bacon in a hot frying pan until crisp, then break into pieces.
- Combine the avocado, chicken, spring onion, celery and peas in a serving bowl. Give the dressing a good shake, then pour it over the salad and toss to combine. Add the bacon and tarragon and mix again.
See more Seasonal recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.