Mary Berry's chicken, avocado and bacon salad is the perfect solution for sweltering days when you want to avoid cooking. The recipe, featured on BBC Food, requires less than 10 minutes of cooking time and serves six people.
Simple Ingredients and Quick Preparation
The salad features a yoghurt and tarragon dressing made with natural yoghurt, lemon juice, tarragon, spring onions, Dijon mustard, caster sugar, white wine vinegar, salt and pepper. The salad itself includes cooked chicken, smoked streaky bacon, Little Gem lettuce, rocket, avocado and pumpkin seeds.
According to the recipe description: "Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level." The dish has received glowing reviews and is suitable for pregnancy, containing no eggs or nuts.
Step-by-Step Method
To prepare, mix all dressing ingredients in a bowl and season. Stir the cooked chicken into the dressing, ensuring it's fully coated, then cover and marinate in the fridge for two hours or overnight.
Grill or pan-cook the bacon until crisp and golden-brown, then set aside on kitchen paper. Once cooled, cut into small pieces. On a large serving platter, arrange two or three lettuce leaves closely together to form a cup shape, then add a layer of rocket leaves. Repeat to create six lettuce cups arranged in a circle like a wreath.
Spoon the chicken mixture on top, add sliced avocado, and sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper before serving.
Perfect for Summer Evenings
This salad serves as an excellent summer lunch or evening meal during hot weather, minimizing time spent in a warm kitchen. The recipe is straightforward and has been praised by those who have tried it.
