Chicken, Bacon and Avocado Salad

29 Mar

We have all fallen in love with the Orange Chicken Salad and now, it’s time to venture out and try something new. I remembered browsing through Nigella Kitchen and this recipe is quite easy to follow through. The combination of succulent chicken, soft clay of the avocado, the crunch of the lettuce and the salty shards of bacon make for addictive eating.

You can actually serve this with a baguette or a pile of soft wraps. But I chose this as an accompaniment to my pasta 😉


  • 1 teaspoon extra virgin olive oil
  • 4 slices smoked turkey bacon
  • 2 baby head lettuce (1/2 iceberg lettuce), torn into bite-sized pieces
  • 2 chicken thigh meat, cut into 1 or 2 cm slices (marinade with 1 minced garlic clove, 1/3 teaspoon salt, 1/3 teaspoon white pepper and mixed herbs)
  • 2 avocados
  • 2 teaspoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Ground black pepper, to taste
  • 1 tablespoon dill leaf tips


Heat the oil in a frying pan and fry the bacon until crisp. Remove to a piece of paper towel and then, saute the chicken pieces for about 5 – 10 minutes. But don’t wash out the pan.

Put the lettuce into a large salad bowl and add the chicken pieces. Halve the avocados, removing the pits and scoop out spoonfuls of the pale green flesh onto the lettuce and chicken.

Add the mustard to the oily bacon juices in the pan, whisking to combine. Then whisk in the vinegar, pepper to taste, pour over the salad and swiftly and deftly toss to mix. Break the bacon up into pieces, crumbling most of it into the salad, and toss again.

Finally, sprinkle with the remaining bacon and the dill leaf tips.


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