This refreshing salad, flavoured with fresh tarragon, chives and garlic, makes an ideal summer meal, served with hot
Garlic Bread and black olives.
1 lb. lean cooked chicken, diced
1 lb. tomatoes, sliced
4 hard-boiled eggs, sliced
4 lean bacon slices, rinds removed, grilled until crisp and chopped
1 large avocado, peeled, halved, stoned and sliced
2 garlic cloves, crushed
1 ½ tablespoons chopped fresh tarragon
1 tablespoon finely chopped fresh chives
½ teaspoons salt
½ teaspoon black pepper
1 teaspoons lemon juice
1 tablespoons sour cream
1 fl. oz. mayonnaise
In a medium-sized salad bowl, combine all the dressing ingredients. Add the salad ingredients and, using two large spoons, toss well until they are thoroughly coated with the dressing.
Chill the salad in the refrigerator for at least 30 minutes before serving.