The recipe:
1. Prepare the greens
Begin by washing & drying the lettuce & spinach. Tear them into bite-sized pieces & place them in a large mixing bowl.
2. Prepare the chicken
Slice the Smoked Chicken breast into thin strips or bite-sized pieces.
3. Assemble the salad
In a large serving bowl or platter, start with a bed of mixed lettuce and spinach.
Add the cucumber, and the sliced radishes. Evenly distribute the chicken over the greens.
4. Prepare the dressing & dress the salad
In a small bowl, whisk together the Extra Virgin Olive Oil, lemon juice, and Dijon mustard. Add some chopped tarragon. Season with a pinch of salt and a dash of pepper to taste and mix.
Just before serving, drizzle the dressing over the salad. Toss gently to ensure all ingredients are well coated.
5. Prepare the walnuts & bacon, and serve
Lightly toast the walnuts in a dry pan until they are slightly golden. Set aside to cool.
Fry the bacon until crispy, then crumble it into small pieces. Add a bit of tarragon. Add a dash of cream to the pan to deglaze.
Add the bacon and cream to the salad and sprinkle the walnut pieces on top.
Get creative!
You can easily tweak this dish for different seasons by changing some of the ingredients. For example, add sliced apples or pears in autumn, or swap the walnuts for pecans. You could also use arugula instead of spinach for a peppery kick, or add a sprinkle of blue cheese for extra richness. Experiment with the dressing by adding a touch of honey for sweetness or a dash of balsamic vinegar for depth.
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