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Chicken, avocado, bacon and tarragon salad recipe

Chicken, avocado, bacon and tarragon salad recipe

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

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 456 calories / serving
  • Gluten-free


  • 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

  • Energy

  • Fat

    32g 46%
  • Saturates

    8g 38%
  • Sugars

    2g 2%
  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 5.2g Protein 37g Fibre 4.7g


  1. In a glass jar with a fitted lid, combine the dressing ingredients with a pinch each of salt and sugar; set aside.
  2. Cook the bacon in a hot frying pan until crisp, then break into pieces.
  3. 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.

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