Photo: Anna Pelzer
Chopped tarragon, bacon & chicken salad
11 ingredients
15 min + 5 min
Serves 2
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Use up leftover roast chicken in this green salad with peas, celery and avocado, herbs and a mustard dressing
Estimated Nutrition (whole recipe, rough)
736
Calories
43g
Protein
43g
Fat
49g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lean bacon rashers
- 100g fresh or frozen peas
- 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 onions , thinly sliced
- 2 tbsp extra-virgin olive oil
- 2 tbsp white balsamic or white wine vinegar
- 1 tbsp Dijon mustard
- pinch of sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes