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
Ready to shop?
Shop ingredientsEach 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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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.
