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Warm Chicken, Bacon and Tarragon Salad
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5 from 3 votes

Warm Chicken, Bacon and Tarragon Salad

A warm chicken, bacon and tarragon salad with an olive oil and lemon dressing that tastes sublime!
Course Main
Cuisine British
Keyword bacon, Chicken, tarragon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Camilla Hawkins


  • 240 g Good quality smoked streaky bacon cut into 2cm slices
  • 2 tbsp Rapeseed Oil
  • 500 g Chicken breast (I used mini fillets) chopped into bite size pieces
  • 1 Bunch spring onions chopped into 2cm pieces
  • 2 tsp Dried tarragon
  • 4 tbsp Olive Oil
  • 1 Lemon juiced
  • Freshly ground salt and pepper
  • For salad quantities according to taste:
  • Mixed salad leaves
  • Cherry tomatoes halved
  • Avocado sliced
  • Black olives


  • 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.