Best to make the salad dressing ahead of time, the chicken, avocado and bacon salad can then be put together in as little as 10 minutes.
When it comes to making the yoghurt and tarragon dressing for the recipe, this is best prepared two hours in advance, as a minimum.
This is because cooked chicken will marinate in the seasoned dressing to become more flavoursome.
Even better, if you can leave the chicken to marinate overnight in the fridge, the chicken will taste absolutely gorgeous the next day.
Here’s how to make Mary Berry’s fresh, light and tasty chicken, avocado and bacon salad with a yoghurt and tarragon dressing.
Chicken, avocado and bacon salad
Serves: six people
Ingredients
For the yoghurt and tarragon dressing
- 300ml natural yoghurt
- Half a 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
For the salad
- One cooked chicken, skin removed and meat sliced into pieces
- Six rashers of smoked streaky bacon
- Two Little Gem, leaves separated
- 50g rocket
- Two small avocados, sliced
- 25g pumpkin seeds, toasted
- Salt and freshly ground black pepper
Method
Make the yoghurt and tarragon dressing
Measure all of the ingredients into a bowl. Season with salt and pepper. Add the cooked chicken to the dressing and coat in the mixture. Cover and leave to marinate in the fridge for two hours, or overnight.
Making the salad
Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces.
Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves.
Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.
Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve.
