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.
https://www.donaldrussell.com/chicken-bacon-avocado-salad.html30466Light and creamy chicken, bacon & avocado saladhttps://www.donaldrussell.com/media/catalog/product/a/v/avocado-chicken-and-bacon.jpg00GBPInStock/Guides/Recipes/Poultry recipes/Guides/Recipes/Healthy recipes291389GBP00https://www.donaldrussell.com/media/catalog/product/c/h/chicken_bacon_avocado_salad_banner.jpgRC736Crecipe-£0.00 per kgNoHealthy eating, In season recipesChicken