Chopped tarragon, bacon & chicken salad

• lean bacon↗2

  rashers

• fresh or frozen pea100g g
• large avocado↗1

  cut into small chunks

• roasted chicken100g g

  shredded

• celery↗1

  heart, stalks removed, thinly sliced, leaves reserved

• chopped tarragon2 tsp tsp
• spring onions↗5

  thinly sliced

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

Step-by-step instructions

1. 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. 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. 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.