As Brits endure a week-long heatwave, Mary Berry's no-cook chicken salad offers a refreshing and effortless meal option. Published by BBC Food, this Mediterranean-inspired salad requires no cooking, making it ideal for hot days when turning on the oven is unappealing.
Recipe Overview
The salad serves up to six people and contains just 382 calories per portion, with 27g of protein and 24g of fat. A spokesperson for BBC Food said: "Mary's Mediterranean-inspired salad is full of good things. Creamy avocado, juicy tomatoes and tender chicken in a quick pesto dressing. It's perfect for making ahead, with a quick assembly before serving."
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
First, prepare the chicken by removing skin and bones if needed. Slice each breast horizontally in half, then cut into thin strips. In a large bowl, combine basil pesto, light mayonnaise, and the juice of half a lemon. Season with salt and pepper, then mix well.
Add the sliced chicken and toss until thoroughly coated. For best flavour, cover and marinate in the fridge for a few hours or overnight, though this step can be skipped if needed.
Peel and slice the avocados, placing them in a separate bowl. Squeeze over the juice of the remaining half lemon and gently toss. Halve the cucumber lengthways, scoop out seeds with a teaspoon, then peel with a potato peeler and cut into thin crescent shapes. Halve the baby plum tomatoes lengthwise.
Layer cucumber slices, avocado slices, tomato halves, and pesto chicken on a serving platter or divide among individual bowls. Season generously with salt and pepper. Scatter toasted pine nuts over the salad and garnish with micro salad leaves and fresh basil leaves.
