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.

Ingredients

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 

Method

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