Chicken, avocado, bacon and tarragon salad recipe
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- Serves 4
- 10 mins to prepare and 5 mins to cook
- 456 calories / serving
- Gluten-free
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
Each serving contains
- Energy
- 1900kJ 456.0kcal
- Fat
- 32g
- Saturates
- 8g
- Salt
- 1.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.2gProtein 37.0gFibre 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.
