Warm Chicken, Bacon and Tarragon Salad
A warm chicken, bacon and tarragon salad with an olive oil and lemon dressing that tastes sublime!
Servings 4
Ingredients
- 240 g nitrite-free smoked or unsmoked streaky bacon cut into 2cm slices
- 2 tbsp extra virgin olive oil
- 500 - 650 g skinless chicken breasts I use mini fillets chopped into bite-size pieces or you can leave whole
- 1 bunch spring onions chopped into 2cm pieces
- 2 tsp dried tarragon
- 4 tbsp extra virgin olive oil
- 1 lemon squeezed
- freshly ground salt and pepper
For Salad
- 180 g mixed salad leaves (2 bags)
- 20 cherry tomatoes halved or left whole
- 2 avocados sliced
- 24 pitted Kalamata olives
Instructions
- Assemble the salad ingredients (mixed salad leaves, cherry tomatoes, avocado slices, and olives) on 4 plates ready for the warm chicken and bacon.
- Fry the bacon strips in extra virgin olive oil in a large frying pan until crispy.
- 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 on both sides.
- Then add the spring onions and tarragon and continue to fry until chicken is golden all over.
- 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.