Warm Chicken, Bacon and Tarragon Salad
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Course
Main Course
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Cuisine
British
Warm Chicken, Bacon and Tarragon Salad
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A warm chicken, bacon and tarragon salad with an olive oil and lemon dressing that tastes sublime!
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Ingredients
- 240 g streaky bacon cut into 2cm slices, good quality, smoked
- 2 tbsp rapeseed oil
- 500 g chicken breast (I used mini fillets) chopped into bite size pieces
- 1 spring onion chopped into 2cm pieces, bunch
- 2 tsp tarragon dried
- 4 tbsp olive oil
- 1 lemon juiced
- salt freshly ground
- black pepper freshly ground
- For salad quantities according to taste:
- mixed salad leaves
- cherry tomato halved
- avocado sliced
- black olives
Instructions
- Have your salad ingredients all prepared in bowls so that you can quickly assemble when the chicken and bacon are ready.
- Fry the bacon in the rapeseed oil gently until crispy in 2 batches if necessary (less likely to burn than olive oil).
- Remove bacon with a slotted spoon and put to one side. Make sure any burnt bits are removed from the pan.
- Season the chicken pieces, add to the pan and fry until opaque.
- Then add the spring onions and tarragon and continue to fry until chicken is golden all over.
- Assemble 4 plates of salad whilst the chicken is frying
- Add the olive oil and lemon juice and heat through for about 30 seconds.
- Using a slotted spoon add the chicken and spring onions to each salad in a mound in the centre and then add the crispy bacon pieces.
- Next pour on the warm dressing left in the pan.
- Serve on it’s own or with some crusty bread.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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