Yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level.
Ingredients
For the yoghurt and tarragon dressing
300ml/10fl oz natural yoghurt
½ 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 smoked streaky bacon
2 Little Gem, leaves separated
50g/1¾oz rocket
2 small avocados, sliced
25g/1oz pumpkin seeds, toasted
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.
Source: Spar
