Chicken salad with crisp bacon

30-60 minutes 4 servings 6 servings 600 kcal or less bacon buffet recipes chicken chicken and tarragon salad chicken mayonnaise chicken recipes chicory dinner party recipes entertaining recipes main course salad main meal salad mains salad recipes summer summer salad recipes tarragon watercress

Ingredients

meat from 1 ready-roasted chicken , shredded

6 rashers smoked streaky bacon

1 small red onion , halved, thinly sliced

2 tbsp olive oil

2 tsp white wine vinegar

100g bag watercress

2-3 heads red chicory , separated into leaves and halved if large

¾ cucumber , halved, seeds scooped out, then sliced on the diagonal

200g tub Greek yogurt

4 tbsp mayonnaise

2 tsp wholegrain mustard

1 spring onion , finely chopped

2 tsp chopped tarragon

Method

Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.

Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.