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



  • 300ml yoghurt
  • 1⁄2 lemon, juice only
  • 1 tbsp chopped tarragon
  • 2 spring onions, sliced
  • 1 tbsp Dijon mustard
  • 1 tsp caster sugar
  • 2 tsp white wine vinegar
  • Salt and pepper
  • 1 cooked chicken, skinned and cut into pieces
  • 6 rashers of smoked bacon, fried and chopped
  • 2 little gem lettuces, leaves separated
  • 50g rocket
  • 2 avocados, sliced
  • 25g toasted pumpkin seeds
  • Salt and pepper
  • Pop all of the dressing ingredients into a bowl, season with salt and pepper, and place the chicken pieces in the dressing. Leave to marinate for at least 2 hours.
  • Take a large platter and arrange the lettuce leaves in a circle. Top with the rocket, then the marinated chicken pieces, then the avocado slices. Sprinkle with bacon pieces, salt and pepper, and drizzle with leftover dressing
20 mins
6 serving
This recipe pairs perfectly with the Motley Cru Pinot Grigio 2019 from Central Victoria, Australia.

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