CHOPPED TARRAGON, BACON & CHICKEN SALAD

Chopped tarragon, bacon & chicken salad image

Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing

Provided by Jennifer Joyce

Time 20m

Number Of Ingredients 11

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

Steps:

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.

Nutrition Facts : Calories 358 calories, Fat 23 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 7 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 2.6 milligram of sodium