Mary Berry’s chicken, avocado and bacon salad is an easy lunch to grab on the go
Quick lunch ideas can be hard to come by. Mary Berry's chicken, avocado and bacon salad is an easy and delicious combination.
Lunch ideas that can be made ahead of time are a game changer.
Mary Berry has a chicken, avocado and bacon salad that can be easily prepped days in advance. Next time you’re running late for work, just grab the salad as you’re walking out the door.
The celebrity chef has other healthy recipes to try, like her pasta primavera that’s packed with vegetables or her pea and mint soup that’s ready in 15 minutes.
The chicken, avocado and bacon salad takes less than 10 minutes to cook and serves 6 people.
READ MORE: Mary Berry’s chicken with tzatziki is healthy dish for when you need a quick dinner idea
Ingredients
For the dressing:
- 300ml/10fl oz natural yoghurt
- ½ lemon, juice only
- 1 tbsp chopped tarragon leaves
- 2 small spring onions, finely sliced
- 1 tbsp Dijon mustard
- 1 tsp caster sugar
- 2 tsp white wine vinegar
- salt and freshly ground black pepper
For the salad:
- 1 cooked chicken, skin removed and meat sliced into pieces
- 6 rashers smoked streaky bacon
- 2 Little Gem, leaves separated
- 50g/1¾oz rocket
- 2 small avocados, sliced
- 25g/1oz pumpkin seeds, toasted
- salt and freshly ground black pepper
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Instructions
For the dressing, combine all the ingredients in a bowl and season with salt and pepper. Add the cooked chicken to the dressing and coat. Cover and leave to marinate in the fridge for at least 2 hours.
Cook the bacon in a pan until crisp and golden brown. Set aside on a paper towel lined plate. Once it’s cold, give it a rough chop into little pieces.
Arrange your lettuce leaves and rocket leaves on a plate. Spoon the chicken and dressing on top. Add on the avocado, pumpkin seeds and bacon pieces. Season with salt and pepper.