Chicken, avocado and bacon salad
For the yoghurt and tarragon dressing
- 300ml/10fl oz natural yoghurt
- ½ lemon, juice only
- 1 tbsp chopped tarragon leaves
- 2 small spring onions, finely sliced
- 1 tbsp Dijon mustard
- 1 tsp caster sugar
- 2 tsp white wine vinegar
- salt and freshly ground black pepper
For the salad
To make the yoghurt and tarragon dressing, measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for 2 hours, or overnight.
Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces.
Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve.
The chicken can be marinated up to 24 hours ahead - assemble up to 2 hours ahead.