Lemon & thyme butter-basted roast chicken & gravy
Smoothing butter under the bird's skin helps to baste the chicken and herbs add a delicious flavour to the gravy
Chopped tarragon, bacon & chicken salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 lean baconrashers
- 100g fresh or frozen pea
- 1 large avocadocut into small chunks
- 100g roasted chickenshredded
- 1 celeryheart, stalks removed, thinly sliced, leaves reserved
- 2 tsp chopped tarragon
- 5 spring onionsthinly sliced
For the dressing
- 2 tbsp extra-virgin olive oil
- 2 tbsp white balsamic or white wine vinegar
- 1 tbsp Dijon mustard
- pinch of sugar
Nutrition: per serving
- kcal358low
- fat23g
- saturates5g
- carbs11g
- sugars7g
- fibre9g
- protein26g
- salt2.6g
Method
step 1
Heat a non-stick frying pan over a medium-high heat until very hot. Add the bacon and cook until golden and crisp. Remove and drain on kitchen paper until it’s crisp enough to crumble easily.
step 2
To make the dressing, mix all the ingredients with a pinch of sea salt in a bowl. Blanch the peas in boiling salted water for 30 secs. Drain, running under cold water for a few mins, and set aside.
step 3
Put the avocado, chicken, celery slices and leaves, tarragon, spring onions, peas, and bacon in a large bowl. Pour over the dressing and gently toss to combine.
