- Serving: 2
Nutrition facts (per portion)
- Calories: 358
- Fat Content: 23g
- Saturated Fat Content: 5g
- Carbohydrate Content: 11g
- Sugar Content: 7g
- Fiber Content: 9g
- Protein Content: 26g
- Sodium Content: 2.6g
Chopped tarragon, bacon & chicken salad
Ingredients
- bacon - 2 lean bacon rashers
- frozen-pea - 100g fresh or frozen pea
- avocado - 1 large avocado, cut into small chunks
- chicken - 100g roasted chicken, shredded
- celery - 1 celery heart, stalks removed, thinly sliced, leaves reserved
- tarragon - 2 tsp chopped tarragon
- spring-onion - 5 spring onions, thinly sliced
- extra-virgin-olive-oil - 2 tbsp extra-virgin olive oil
- white-wine-vinegar - 2 tbsp white balsamic or white wine vinegar
- dijon-mustard - 1 tbsp Dijon mustard
- sugar - 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.
Chicken salad recipe for 2 people, takes only 5 mins; recipe has bacon, frozen pea, avocado, chicken, celery, tarragon, spring onion, extra-virgin olive oil, white wine vinegar, dijon mustard and sugar.
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