Chicken salad with crisp bacon

• meat from 1 ready-roasted chicken

  shredded

• rashers smoked streaky bacon↗6
• small red onion↗1

  halved, thinly sliced

• olive oil↗2 tbsp tbsp
• white wine vinegar↗2 tsp tsp
• watercress↗100g g
• red chicory

  separated into leaves and halved if large

• cucumber

  halved, seeds scooped out, then sliced on the diagonal

• Greek yogurt200g g
• mayonnaise↗4 tbsp tbsp
• wholegrain mustard↗2 tsp tsp
• spring onion↗1

  finely chopped

• chopped tarragon2 tsp tsp

Step-by-step instructions

1. 1

   Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.

2. 2

   Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.

3. 3

   Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.