Mary Berry has shared a chicken, avocado and bacon salad recipe that is ideal for hot summer evenings. The dish, featured on BBC Food, serves six and requires less than 10 minutes of cooking time, minimising time spent in a warm kitchen.
The salad features a yoghurt and tarragon dressing that, according to Berry, “takes this chicken, bacon and avocado salad to another level.” The recipe is egg-free, nut-free and pregnancy friendly, and has received positive reviews from those who have tried it.
To prepare, make the dressing by combining all ingredients in a bowl, seasoning with salt and pepper. Add cooked chicken, coat well, cover and marinate in the fridge for at least two hours or overnight. Cook the bacon until crisp, then cut into small pieces once cooled.
Arrange lettuce leaves on a platter to form cup shapes, top with rocket leaves, and spoon the chicken mixture over. Add avocado slices, sprinkle with pumpkin seeds and bacon pieces, and season before serving. This salad is perfect for a light summer lunch or dinner.
