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Chicken,avocado and bacon salad recipe

Chicken,avocado and bacon salad recipe

Posted by Jennifer | June 28, 2018

Salad days have arrived,and here’s a delicious salad recipe to make and enjoy.We recommend this Chicken,avocado and bacon salad recipe,by  Mary Berry from Classic Mary Berry Classic.Full of flavour and texture with the peppery rocket,a creamy dressing with subtle tarragon flavour,crunchy bacon and avocado and roasted pumpkin seeds.

Serves 6

Ingredients

300 ml/10 oz natural yogurt

1/2 lemon,juice only

1 tbsp chopped tarragon leaves

2 small spring onions,finely sliced

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,skin removed and meat sliced into pieces

6 rashers streaky bacon

2 Little Gem,leaves seperated

50 g/1 3/4 oz rocket

2 small avocados,sliced

25 g/1 oz pumpkin seeds,toasted

salt and freshly ground black pepper

Method

1.To make the yogurt 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.

2.Cook the bacon under the grill or in the pan until crisp and golden-brown.Set aside on a piece of kitchen paper.Once cold,snip into little pieces.

3.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.

5.Spoon the chicken salad on top.Arrange the avocado on top of the chicken.Sprinkle the pumpkin seeds and bacon pieces.Season with salt and pepper ans serve.

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