Mary Berry's easy chicken salad is full of flavour and ideal for summer evenings

LifestyleFood & DrinkRecipesThe salad is simple to make and cuts down time in the kitchen.11:01, 27 May 2026High temperatures can put many of us off wanting to be in the kitchen making hot meals. It can be hard to know what to make during hot weather, but thankfully Mary Berry has a perfect summer recipe.‌The renowned TV chef has plenty of recipes, but one that stands out at this time of year is her chicken, avocado and bacon salad. It can be served as a summer lunch or a light dinner option for those hot days.‌Her recipe, which has been shared on BBC Food, serves six people and takes less than 10 minutes to cook, which helps cut down time spent in warm kitchens. The description reads: "Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level."‌Mary's recipe has received positive reviews from those who have tried it. Plus, it is egg-free, nut-free and pregnancy friendly.Mary Berry's chicken, avocado and bacon saladIngredients‌Yoghurt and tarragon dressing300ml natural yoghurtHalf lemon, juice onlyOne tbsp chopped tarragon leavesTwo small spring onions, finely slicedOne tbsp Dijon mustardOne tsp caster sugarTwo tsp white wine vinegarSalt and freshly ground black pepperSalad‌One cooked chicken, skin removed and meat sliced into piecesSix rashes smoked streaky baconTwo Little Gem, leaves separated50g rocketTwo small avocados, sliced25g pumpkin seeds, toastedSalt and freshly ground pepperMethodMake the yoghurt and tarragon dressing by measuring all 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.Article continues belowCook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, cut into small pieces.On a large platter, arrange two or three lettuce leaves closely together to make a cup shape. Top with rocket leaves. Repeat so you have six cups of lettuce arranged in a circle like a wreath.Spoon the chicken mixture on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper before serving.Choose Daily Mirror as a 'Preferred Source' on Google News for quick access to the news you value.‌Mary BerryFoodRecipes