High temperatures can quickly make the idea of cooking hot meals feel unappealing, leaving many people searching for lighter, fuss-free options. While it can be tricky to decide what to prepare in warm weather, Dame Mary Berry has a simple summer recipe that fits the bill.
A Refreshing Summer Dish
The renowned TV chef has plenty of dishes in her repertoire, but one dish that stands out at this time of year is her chicken, avocado and bacon salad. Fresh, flavourful and easy to prepare, it works perfectly as a refreshing summer lunch or a light dinner on warm, humid evenings. The dish, which features on BBC Food, serves six and takes under 10 minutes to prepare. The recipe is also egg-free, nut-free and suitable for pregnancy, adding to its appeal for families.
Recipe Details
Its description reads: "Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level." The salad is built around a creamy yoghurt and tarragon dressing, which coats tender chicken and is left to marinate for extra flavour before serving.
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 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
To begin, make the yoghurt and tarragon dressing by measuring all the liquid and herb ingredients into a bowl, seasoning well with salt and pepper. Add your pre-cooked chicken to the dressing, turning it to ensure every piece is thoroughly coated in the mixture. Cover the bowl and leave it to marinate in the fridge for at least two hours, or overnight if you want to prep ahead.
Next, cook the bacon under the grill or in a frying pan until it is crisp and golden-brown. Set it aside on a piece of kitchen paper to drain and cool completely, then chop it into small pieces. When you are ready to assemble, grab a large serving platter. Arrange two or three lettuce leaves closely together to form a sturdy cup shape, and top them with a handful of rocket leaves. Repeat this process until you have six lettuce cups arranged in a neat circle, looking like a summer wreath.
Finally, spoon the marinated chicken mixture evenly into the cups. Arrange the sliced avocado across the top of the chicken, and finish by scattering the toasted pumpkin seeds and crispy bacon pieces over the platter. Give it a final seasoning of salt and pepper just before serving.
