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
For the dressing
- 200g tub Greek yogurt
- 4 tbsp mayonnaise
- 2 tsp wholegrain mustard
- 1 spring onion, finely chopped
- 2 tsp chopped tarragon
Method
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Mix the ingredients for the dressing with a little seasoning. Stir in the chicken and loosen with water if necessary.
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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.
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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.