Chicken, avocado and bacon salad


For the yoghurt and tarragon dressing

  • 300ml/10fl oz natural yoghurt
  • ½ lemon, juice only
  • 1 tbsp chopped tarragon leaves
  • 2 small spring onions, finely sliced
  • 1 tbsp Dijon mustard
  • 1 tsp caster sugar
  • 2 tsp white wine vinegar
  • salt and freshly ground black pepper

For the salad

  • 1 cooked chicken, skin removed and meat sliced into pieces
  • 6 rashers smoked streaky bacon
  • 2 Little Gem, leaves separated
  • 50g/1¾oz rocket
  • 2 small avocados, sliced
  • 25g/1oz pumpkin seeds, toasted
  • salt and freshly ground black pepper


  1. To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.

  2. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces.

  3. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.

  4. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve.