Part of the secret of success is to eat what you like and let the food fight it out inside … Check This Amazing Recipe: Chicken, avocado and bacon salad
How to Make Chicken, avocado and bacon salad
Preparation time:
over 2 hours
Cooking time:
less than 10 mins
Serves:
Serves 6
Ingredients
For the yoghurt and tarragon dressing
- 300ml/10fl oz natural yoghurt
- ½ lemon
- 1 tbsp chopped tarragon
- 2 small spring onions
- 1 tbsp Dijon mustard
- 1 tsp caster sugar
- 2 tsp white wine vinegar
- salt and freshly ground black pepper
For the salad
- 1 cooked chicken
- 6 rashers smoked streaky bacon
- 2 Little Gem, leaves separated
- 50g/1¾oz rocket
- 2 small avocados
- 25g/1oz pumpkin seeds
- salt and freshly ground black pepper
Method
-
To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
-
Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces.
-
Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
-
Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve.
