Mary Berry has shared her ideal summer salad recipe that requires no cooking, perfect for the current week-long heatwave across Britain. The Mediterranean-inspired salad is simple to prepare and utterly delicious, according to the celebrity chef.
Recipe Overview
The recipe, as per BBC Food, is described as a dish full of good things, including creamy avocado, juicy tomatoes, and tender chicken in a quick pesto dressing. It is perfect for making ahead with quick assembly before serving. The salad serves up to six people and contains just 382 calories per serving, with 27g of protein and 24g of fat.
Ingredients
- Three cooked chicken breasts
- Two large avocados
- One lemon
- Half a cucumber
- 18 baby plum tomatoes
- Four tablespoons of fresh green basil pesto
- Six tablespoons of light mayonnaise
- Salt to taste
- Freshly ground black pepper to taste
- 25g of toasted pine nuts
- Micro salad
- Basil leaves
Method
To start, prepare the chicken by removing the skin and bones from the cooked chicken breasts, where necessary. Cut each breast horizontally in half, then slice into thin strips. Next, prepare the dressing by placing the basil pesto, light mayonnaise, and the juice of half a lemon into a large bowl. Season with salt and freshly ground black pepper, then stir thoroughly until fully combined. Add the sliced chicken and stir until it is thoroughly coated in the dressing. For the best results, cover the chicken and allow it to marinate in the fridge for several hours or overnight, though this step can be omitted if time is short.
For the following step, peel and slice the avocados, then transfer the slices to a separate bowl. Squeeze over the juice of half a lemon and gently toss until the avocado is evenly coated. Slice the cucumber in half lengthways and use a teaspoon to scoop out and discard the seeds. Peel the cucumber with a potato peeler, then cut it into thin crescent-shaped pieces. Then, halve the baby plum tomatoes lengthwise. Layer the cucumber slices, avocado slices, tomato halves, and pesto chicken on a serving platter or divide them between individual bowls. Season generously with salt and freshly ground black pepper. To serve, scatter the toasted pine nuts across the top of the salad and finish with a generous handful of micro salad leaves and fresh basil leaves.
Additional Tips
Mary Berry also has an easy honey chicken recipe that makes a perfect midweek meal. This no-cook chicken salad is ideal for hot weather, as it requires no oven or stove use, keeping the kitchen cool. The recipe is courtesy of BBC Food.
