Name: Chicken salad with crisp bacon
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Cuisine: British
Ingredients: meat from 1 ready-roasted chicken shredded; 6 rashers smoked streaky bacon; 1 small red onion halved, thinly sliced; 2 tbsp olive oil; 2 tsp white wine vinegar; 100g bag watercress; 2-3 heads red chicory separated into leaves and halved if large; ¾ cucumber halved, seeds scooped out, then sliced on the diagonal; 200g tub Greek yogurt; 4 tbsp mayonnaise; 2 tsp wholegrain mustard; 1 spring onion finely chopped; 2 tsp chopped tarragon

meat from 1 ready-roasted chicken
shredded
6 rashers smoked streaky bacon
1 small red onion
halved, thinly sliced
2 tbsp olive oil
2 tsp white wine vinegar
100g bag watercress
2-3 heads red chicory
separated into leaves and halved if large
¾ cucumber
halved, seeds scooped out, then sliced on the diagonal

For the dressing

200g tub Greek yogurt
4 tbsp mayonnaise
2 tsp wholegrain mustard
1 spring onion
finely chopped
2 tsp chopped tarragon

Method

step 1
Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.
step 2
Slowly cook the bacon in a large frying pan until crisp and the fat has run out. Drain on kitchen paper. Meanwhile, mix the onion with the oil, vinegar and seasoning.
step 3
Toss the onion with the watercress, chicory and cucumber, then pile onto a platter. Spoon the chicken on top, then break or chop the bacon over the top of that. Serve with crusty bread.