Perfect for a speedy lunch or weekday meal, this simple chicken and avocado salad makes for a mouth-watering dish yet takes minutes to master.
6 lean bacon rashers
1 large avocado, cut into wedges
400g (13oz) cooked chicken, shredded
4 spring onions, minced
2 stalks celery, chopped
150g (5oz) frozen peas, thawed
2 tbsp fresh tarragon, chopped
For the dressing
3 tbsp white balsamic vinegar or white wine vinegar
4 tbsp extra-virgin olive oil
1 tbsp Dijon mustard
In a glass jar with a fitted lid, combine the dressing ingredients with a pinch each of salt and sugar; set aside.
Cook the bacon in a hot frying pan until crisp, then break into pieces.
Combine the avocado, chicken, spring onion, celery and peas in a serving bowl. Give the dressing a good shake, then pour it over the salad and toss to combine. Add the bacon and tarragon and mix again.
Recipe courtesy of Tesco