Mary Berry's chicken, avocado and bacon salad is a quick and easy summer recipe that requires minimal time in the kitchen. The salad, which serves six people, takes less than 10 minutes to prepare and is ideal for hot days when cooking feels like a chore.
What Makes This Salad Special?
The recipe, featured on BBC Food, combines cooked chicken, crispy bacon, creamy avocado and crunchy pumpkin seeds with a tangy yoghurt and tarragon dressing. According to the description, the dressing takes the salad "to another level." The dish is free from eggs and nuts, making it suitable for pregnant women.
The recipe has already received glowing reviews from home cooks. It works well as a summer lunch or a light evening meal during a heatwave, according to reports from Wales Online.
Ingredients for the 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
Ingredients for the 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: Step by Step
First, make the yoghurt and tarragon dressing by mixing all the dressing ingredients together in a bowl. Season with salt and pepper. Stir the cooked chicken into the dressing, making sure it is fully coated. Cover and leave to marinate in the fridge for two hours, or overnight.
Grill the bacon or cook it in a frying pan until crisp and golden-brown. Set aside on kitchen paper and, once cooled, chop into small pieces. On a large serving dish, arrange two or three lettuce leaves together to create a cup formation. Add a layer of rocket leaves. Continue until you have six lettuce cups positioned in a circular pattern 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 before serving.
