Mary Berry’s salad is a perfect summer lunch or dinner option during warmer weather – and it takes less than 10 minutes to make
Sweltering weather frequently discourages many from spending time in the kitchen making hot meals. Deciding what to prepare during hot weather can prove difficult, but thankfully, Mary Berry provides a perfect summer recipe.
The renowned TV chef has countless recipes to her name, though one especially well-suited to warmer months is her chicken, avocado and bacon salad. It serves perfectly as a summer lunch or evening meal choice.
Her recipe, featured on BBC Food, serves six people and takes under 10 minutes of cooking time, helping to reduce time spent in hot kitchens. The description notes: “Mary Berry’s yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level.”
Mary’s recipe has received favourable feedback from those who’ve already tried it. Furthermore, it contains no eggs or nuts and is appropriate during pregnancy.
Mary Berry’s chicken, avocado and bacon salad
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 rashes smoked streaky bacon
Two Little Gem, leaves separated
50g rocket
Two small avocados, sliced
25g pumpkin seeds, toasted
Salt and freshly ground pepper
Method
Make the yoghurt and tarragon dressing by mixing all the ingredients in a bowl. Season with salt and pepper.
Stir the cooked chicken into the dressing and make sure it’s completely coated. Cover and leave to marinate in the fridge for two hours, or overnight.
Grill the bacon or cook it in a pan until it turns crisp and golden-brown. Set aside on kitchen paper.
Once cooled, cut into small pieces. On a large serving dish, arrange two or three lettuce leaves together to create a cup shape.
Add a layer of rocket leaves. Continue until you have six lettuce cups positioned in a circular formation resembling a wreath.
Distribute the chicken mixture over the top. Add the avocado on top of the chicken.
Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper prior to serving.
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