Mary Berry has shared a perfect summer salad recipe that requires no cooking, ideal for the current heatwave in the UK. The Mediterranean-inspired salad is packed with protein and flavor, featuring creamy avocado, juicy tomatoes, and tender chicken in a quick pesto dressing.
Recipe Overview
According to BBC Food, this recipe serves up to six people and contains only 382 calories per serving. It provides 27g of protein and 24g of fat. A spokesperson for BBC Food said: "Mary's Mediterranean-inspired salad is full of good things - creamy avocado, juicy tomatoes and tender chicken in a quick pesto dressing. It's perfect for making ahead, with a quick assembly before serving."
Ingredients
- Three cooked chicken breasts
- Two large avocados
- One lemon
- Half a cucumber
- 18 baby plum tomatoes
- Four tablespoons of fresh green basil pesto
- Six tablespoons of light mayonnaise
- Salt to taste
- Freshly ground black pepper to taste
- 25g of toasted pine nuts
- Micro salad leaves
- Basil leaves
Method
To begin, prepare the chicken by removing the skin and bones from the cooked chicken breasts if necessary. Cut each breast horizontally in half, then slice into thin strips.
Then, make the dressing by placing the basil pesto, light mayonnaise, and the juice of half a lemon in a large bowl. Season with salt and freshly ground black pepper, then mix well until combined.
Next, add the sliced chicken and stir until it is evenly coated in the dressing. For optimal flavor, cover the chicken and leave it to marinate in the refrigerator for several hours or overnight, but you can skip this step.
For the next step, peel and slice the avocados, then place the slices in a separate bowl. Pour over the juice of half a lemon and gently toss until the avocado is evenly coated.
Cut the cucumber in half lengthways and use a teaspoon to remove and discard the seeds. Peel the cucumber using a potato peeler, then slice it into thin crescent-shaped pieces. Then halve the baby plum tomatoes lengthwise.
Arrange the cucumber slices, avocado slices, tomato halves, and pesto chicken in layers on a serving platter or in individual bowls. Season with salt and freshly ground black pepper.
To serve, scatter the toasted pine nuts over the salad and finish with a handful of micro salad leaves and fresh basil leaves.
