Mary Berry has shared a salad recipe that is ideal for summer weather, offering a perfect balance of flavour and convenience. The renowned TV chef's chicken, avocado and bacon salad can be served as a summer lunch or a light dinner option on hot days.
Quick and Easy Preparation
This recipe, featured on BBC Food, serves six people and requires less than 10 minutes of cooking time, significantly reducing the time spent in a warm kitchen. The description highlights: "Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level."
The salad has received positive reviews from those who have tried it. Additionally, it is egg-free, nut-free, and pregnancy-friendly, making it suitable for a wide range of dietary needs.
Ingredients
Yoghurt and Tarragon Dressing:
- 300ml natural yoghurt
- Half lemon, juice only
- One tbsp chopped tarragon leaves
- Two small spring onions, finely sliced
- One tbsp Dijon mustard
- One tsp caster sugar
- Two tsp white wine vinegar
- Salt and freshly ground black pepper
Salad:
- One cooked chicken, skin removed and meat sliced into pieces
- Six rashers smoked streaky bacon
- Two Little Gem lettuces, leaves separated
- 50g rocket
- Two small avocados, sliced
- 25g pumpkin seeds, toasted
- Salt and freshly ground pepper
Method
Begin by making the yoghurt and tarragon dressing. Measure all dressing ingredients into a bowl, season with salt and pepper, and add the cooked chicken pieces. Coat the chicken in the dressing, then cover and marinate in the fridge for at least two hours, or overnight for best results.
Cook the bacon under a grill or in a pan until crisp and golden-brown. Set aside on kitchen paper to cool, then cut into small pieces.
On a large platter, arrange two or three lettuce leaves closely together to form a cup shape. Top with rocket leaves. Repeat to create six lettuce cups arranged in a circle like a wreath. Spoon the marinated chicken mixture on top, then arrange avocado slices over the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper before serving.
