Chopped tarragon, bacon & chicken salad

10-30 minutes 2 servings 400 kcal or less chicken and bacon crunchy salad garden salad green salad leftovers low calorie lunch mains quick salads for spring

N/A

Source

Ingredients

2 lean bacon rashers

100g fresh or frozen pea

1 large avocado , cut into small chunks

100g roasted chicken , shredded

1 celery heart, stalks removed, thinly sliced, leaves reserved

2 tsp chopped tarragon

5 spring onions , thinly sliced

2 tbsp extra-virgin olive oil

2 tbsp white balsamic or white wine vinegar

1 tbsp Dijon mustard

pinch of sugar

Method

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.