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Thursday, 26 July 2018

Chicken, Avocado, Bacon with Tarragon : A Tasty Salad Bowl

This may be just what you are looking for … it makes a perfect, speedy and tasty salad lunch - or perhaps a weekday meal - you choose! A simple chicken and avocado salad does make a mouth-watering dish and doesn't take too long to prepare.

Serves Four
6 lean bacon rashers
1 large avocado, cut into wedges
400g (13oz) cooked chicken, shredded
4 spring onions (scallions), minced
2 stalks celery, chopped
150g frozen peas, thawed
2 tbsp. fresh tarragon, chopped

For the dressing
3 tbsp. white balsamic vinegar or white wine vinegar
4 tbsp. extra-virgin olive oil

1 tbsp. Dijon mustard 

1. In a glass jar with a fitted lid, combine the dressing ingredients with a pinch each of salt and sugar; set aside.
2. Cook the bacon in a hot frying pan until crisp, then break into pieces.
3. Combine the avocado, chicken, spring onion (scallion), celery and peas in a serving bowl. Give the dressing a good shake, then pour it over the salad and toss to combine. Add the bacon and tarragon and mix again.
4. Eat and enjoy!

Nutritional Details Per Serving
Carbohydrate 5.2g Protein 37g Fat 32g

From an original idea here

Tarragon is a popular and versatile herb, it has an intense flavour that's a unique mix of sweet aniseed and a mild vanilla. The leaves are narrow, tapering and slightly floppy, growing from a long, slender stem. It's a key herb in French cuisine (it's an essential ingredient in sauce Bernaise), and goes very well with eggs, cheese and poultry.

Choose the best:
Go for fresh-looking leaves, with no dis-colouration or wilting. French tarragon is considered to be the best - its flavour is more subtle than the coarser Russian tarragon. Dried tarragon is also available. Or, for a ready supply, keep a pot on your windowsill, or grow in your garden or window box.

Prepare it:
Wash, then use whole sprigs or strip the leaves from the stalks and use whole or chopped.

Store it:
Fresh cut tarragon should be wrapped in damp kitchen paper, placed in a perforated bag and stored in the fridge. It will last for around 4-5 days. Dried tarragon should be kept in an airtight container in a cool, dark place - it should last for 4-6 months.

Cook it:
Use to make sauces for fish and poultry. Add to salad dressings; use to flavour butter or white wine vinegar.

I hope you may enjoy this recipe suggestion soon... but please note, we bring a variety of recipe suggestions to this blog, and not all may be suitable for you.
If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan


Tom said...

...bacon makes it better!

Catarina said...

This is a great idea for today's dinner. Have leftover chicken plus all the other ingredients except tarragon... no problem!... will add basil instead!

Thanks! ; ))

Jan (JFM) said...

Definitely a keeper!
Looks and sounds tasty~

Happy Thursday đŸ’®

Cheryl said...

Eating lots of salad at the moment due to the hot weather.

Valerie-Jael said...

Sounds great. I had something similar today. Hugs, Valerie

Anonymous said...

its looks great and sounds even better!

NatureFootstep said...

I could do well with a cold salad today. We have a very hot period.

eileeninmd said...

Hello, sounds like a delicious salad. I love all the ingredients. Happy Thursday, enjoy your day!

Christine said...

Wonderful combination, I should use tarragon more.

wisps of words said...

A salad sounds wonderful. But, unlike everyone else in the world, we've never gotten into avocado. :-)

Sue said...

Oooh this looks fabulous Jan, but I'd have to leave out the avocado too - maybe substitute it for a bar of fruit and nut lol xx

Iris Flavia said...

I think I never saw fresh tarragon here! But I´ll keep my eyes open.

William Kendall said...

Sounds good, though I've never had avocado.

carol l mckenna said...

Wonderful recipe for Summer or anytime ~ great foodie photo!

Happy Day to you,
A ShutterBug Explores,
aka (A Creative Harbor)

Chris Lally said...

Sounds like dinner. Thanks, Jan!

Jo said...

Light meals like these are perfect for this hot weather.

Betsy Adams said...

You know that adding bacon to most anything HELPS... ha ha (I still don't eat bacon much --but enjoy it on occasion.)

Looks like a delicious salad. Thanks for some great ideas.


bill burke said...

That does sound pretty tasty.

Elephant's Child said...

Mmmmm, salad.

sandy said...

sounds perfect for a hot hot day - very refreshing.

Teresa said...

Se ve una ensalada buenĂ­sima. Besitos.

Louca por porcelana said...

It looks good!When I was a child,I usually had avocado with milk and sugar,delicious...Thank you for your kind words in my blog.Hugs,Jan!Maristella.

Draffin Bears said...

Hi Jan,

Thanks for sharing and chicken and avocado is such a winning combination and love a salad made with these two.
Happy Friday

happyone said...

It does look good but just don't like avocados.

Lee said...

Boy, oh, boy I love this!!!

Bleubeard and Elizabeth said...

This salad looks delicious. Thanks for sharing, Jan.

Marco Luijken said...

Hello Jan,
That's looking so well that must be delicious.
Enjoy your meal.

Greetings, Marco

Magic Love Crow said...

Yes please!! Thank you Jan! Big Hugs!