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.

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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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