Mary Berry's chicken, avocado and bacon salad offers a refreshing and quick meal option for warm summer evenings. The recipe, featured on BBC Food, takes under 10 minutes of cooking time and serves six people, making it ideal for reducing time spent in a hot kitchen.
Recipe Details
The salad includes a yoghurt and tarragon dressing that elevates the dish. According to the description on BBC Food, "Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level." The recipe has received favourable feedback and contains no eggs or nuts, making it suitable during pregnancy.
Ingredients for the 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
Ingredients for the Salad
- One cooked chicken, skin removed and meat sliced
- 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
To prepare, mix all dressing ingredients in a bowl and season. Stir the cooked chicken into the dressing until fully coated, then cover and marinate in the fridge for two hours or overnight. Grill or pan-cook the bacon until crisp and golden, then set aside on kitchen paper. Once cooled, cut into small pieces.
On a large serving dish, arrange two or three lettuce leaves together to form a cup shape. Add a layer of rocket leaves. Continue until six lettuce cups are positioned in a circular formation resembling a wreath. Distribute the chicken mixture over the top, add avocado slices, and sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper before serving.
