Ingredients

• 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
• 1 cooked chicken
• skin removed and meat sliced into pieces
• 6 rashers smoked streaky bacon
• 2 Little Gem
• leaves separated
• 50g/1¾oz rocket
• 2 small avocados
• sliced
• 25g/1oz pumpkin seeds
• toasted
• salt and freshly ground black pepper

Directions

• 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.