Chopped Tarragon, Bacon & Chicken Salad
This lovely salad combines the creamy richness of avocado, the savory crunch of bacon, and the freshness of peas, all tossed together in a flavorful dressing. It's a delightful mix of textures and flavors that come together beautifully in every bite.
— Constant Cookbook
Ingredients
- 2 lean bacon rashers
- 100g fresh or frozen peas
- 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
- 2 tbsp extra-virgin olive oil
- 2 tbsp white balsamic or white wine vinegar
- 1 tbsp Dijon mustard
- pinch of sugar
Instructions
- 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.
- 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.
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 358 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 11 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 2.6 milligram of sodium
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