Avocado, Bacon and Chicken Salad
Avocado, Bacon and Chicken Salad



  • For the Dressing
  • 300ml yoghurt
  • ½ lemon, juice only
  • 1 tbsp chopped tarragon
  • 2 sliced spring onions
  • 1 tbsp mustard
  • 1 tsp sugar
  • 2 tsp white wine vinegar
  • For the Salad
  • 1 roast chicken, skin removed and meat sliced
  • 6 rashers of smoked bacon
  • 2 Little Gem lettuces, leaves separated
  • 50g wild rocket leaves
  • 2 sliced avocados
  • 25g toasted pumpkin seeds
  • Mix the dressing ingredients together in a bowl and season well. Add the roast chicken pieces to the dressing, coat well and leave to marinate in the fridge overnight.
  • When ready, cook the bacon until crisp and golden. Once cooled, snip into small pieces. Arrange 3 lettuce leaves to make a cup shape on each plate, then top with some rocket leaves. Spoon the chicken mixture on top, then finish with sliced avocado, pumpkin seeds and chopped bacon. Season well and serve.
10 mins
6 serving

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