Recipe
Eddie McDonaldLight and creamy chicken, bacon & avocado salad
- 1 cup natural yogurt
- 1 tbsp finely chopped fresh dill
- 2 tbsp finely chopped fresh parsley
- 1 tbsp lemon juice
- 2 garlic cloves, crushed
- Salt and pepper
- 3 thick slices of white bread
- 3 tbsp olive oil
- 3 cups shredded cold poached chicken
- Diced flesh of 3 large, ripe avocados
- 1 cup halved cherry tomatoes
- 3 cups pea shoots
- 4 cups watercress
- Leaves from 1 head of Little Gem lettuce
- 8 rashers crispy streaky bacon, cooled and crumbled
- Mix a dressing natural yogurt, dill, fresh parsley, lemon juice, 1 garlic clove, and salt and pepper to taste. Refrigerate until chilled.
- Make croutons by dicing slices of white bread, tossing with 1 clove garlic and olive oil. Spread out on a tray and gently bake until golden brown.
- In your salad bowl, mix shredded cold poached chicken with the diced avocados, cherry tomatoes, pea shoots, watercress, the lettuce leaves, crumbled bacon rashers and the cooled croutons.
- Toss the salad with the dressing and serve before the croutons lose their crunch.
To find out how to cook perfectly poached chicken, click here.
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