Chicken, avocado, bacon and tarragon salad recipe

  • Serves 4
  • 10 mins to prepare and 5 mins to cook
  • 456 calories / serving
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Perfect for a speedy lunch or weekday meal, this simple chicken and avocado salad makes for a mouthwatering dish yet takes minutes to master.

  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.

  • 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
  • Energy 1900kj 456kcal 23%
  • 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

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