Salads
Chicken, avocado and bacon salad
![Chicken, avocado and bacon salad](https://cooking365.co.za/wp-content/uploads/2024/05/AVOCADO-CHICKEN-SALAD-4.jpg)
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
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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.
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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.
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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.
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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.
![Chicken, avocado and bacon salad](https://i0.wp.com/cooking365.co.za/wp-content/uploads/2024/05/AVOCADO-CHICKEN-SALAD-4.jpg?resize=740%2C1096&ssl=1)
Chicken, avocado and bacon salad