Avocado, Bacon and Chicken Salad


  • 2 lean bacon rashers
  • 100g fresh or frozen pea
  • 1 large avocado, cut into small chunks
  • 100g roasted chicken, shredded
  • 1 celery heart, stalks removed, thinly sliced, leaves reserved
  • 2 tsp chopped tarragon
  • 5 spring onion, thinly sliced

For the dressing

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp white balsamic or white wine vinegar
  • 1 tbsp Dijon mustard
  • pinch of sugar

Cooking Method

  1. Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it’s crisp enough to crumble easily.
  2. To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
  3. Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.