Chopped Tarragon, Bacon & Chicken Salad

Serving 2 people

20 min


  • avocado 1 large avocado, cut into small chunks
  • celery 1 celery heart, stalks removed, thinly sliced, leaves reserved
  • dijon mustard 1 tbsp Dijon mustard
  • fresh peas 100g fresh or frozen peas
  • lean bacon rashers 2 lean bacon rashers
  • olive oil 2 tbsp extra-virgin olive oil
  • roasted chicken 100g roasted chicken, shredded
  • spring onions 5 spring onions, thinly sliced
  • sugar pinch of sugar
  • tarragon 2 tsp chopped tarragon
  • white wine vinegar 2 tbsp white balsamic or white wine vinegar
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How to make it

  1. Heat a non-stick frying pan over amedium-high heat until very hot.
  2. Add thebacon and cook until golden and crisp.
  3. Remove and drain on kitchen paper untilit’s crisp enough to crumble easily.To make the dressing, mix all theingredients with a pinch of sea salt in abowl. Blanch the peas in boiling salted water for 30 secs.
  4. Drain, running undercold water for a few mins, and set aside.
  5. Put the avocado, chicken, celery slicesand leaves, tarragon, spring onions, peas,and bacon in a large bowl.
  6. Pour over thedressing and gently toss to combine.