How to Cook Chicken, Bacon & Avocado Salad - Recipe | Donald Russell

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Light and creamy chicken, bacon & avocado salad

Recipe
Eddie McDonald

Light and creamy chicken, bacon & avocado salad
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Ingredients
- 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
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Method
1. Mix a dressing natural yogurt, dill, fresh parsley, lemon juice, 1 garlic clove, and salt and pepper to taste. Refrigerate until chilled.
2. 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.
3. 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.
4. 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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