Red onion & rosemary focaccia
This rustic red onion & rosemary focaccia makes a great partner to salads and antipasti
Chicken salad with crisp bacon
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4 - 6
Skip to ingredients
- meat from 1 ready-roasted chickenshredded
- 6 rashers smoked streaky bacon
- 1 small red onionhalved, thinly sliced
- 2 tbsp olive oil
- 2 tsp white wine vinegar
- 100g bag watercress
- 2-3 heads red chicoryseparated into leaves and halved if large
- ¾ cucumberhalved, seeds scooped out, then sliced on the diagonal
For the dressing
- 200g tub Greek yogurt
- 4 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 1 spring onionfinely chopped
- 2 tsp chopped tarragon
Nutrition: per serving
- kcal501
- fat35g
- saturates11g
- carbs4g
- sugars3g
- fibre1g
- protein44g
- salt3.12g
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.
