Mary Berry’s Chicken Salad is a light, elegant dish that combines tender, seasoned chicken breast with crisp salad leaves and a silky, honey-mustard dressing. Ideally the chicken should be allowed to rest for ten minutes after cooking to ensure the juices redistribute, resulting in succulent meat that perfectly complements the crunchy vegetables and creamy avocado.
Mary Berry Chicken Salad Recipe Ingredients
- 4 skinless, boneless chicken breasts
- 2 tbsp sunflower oil (for frying)
- 100 g (4 oz) mixed salad leaves (such as Little Gem, rocket, and watercress)
- 1 large ripe avocado, peeled, stoned, and sliced
- 1/2 large cucumber, deseeded and sliced
- 4 spring onions (scallions), thinly sliced
- 25 g (1 oz) toasted pine nuts or flaked almonds
For the Creamy Honey Mustard Dressing:
- 3 tbsp high-quality mayonnaise
- 3 tbsp full-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp clear honey
- 1 tsp Dijon mustard
- Salt and freshly ground black pepper
How To Make Mary Berry Chicken Salad Recipe
- Prepare the Chicken: Place each chicken breast between two sheets of cling film and gently bash with a rolling pin until they are an even thickness of about one centimeter. Season both sides generously with salt and black pepper.
- Cook the Meat: Heat the sunflower oil in a large frying pan over a medium-high heat. Add the chicken breasts and cook for about five to six minutes on each side, or until they are golden brown and cooked through.
- Rest and Slice: Transfer the cooked chicken to a plate and cover loosely with foil. Let it rest for ten minutes before cutting into thick, diagonal slices. This resting period is vital for maintaining the moisture within the meat.
- Whisk the Dressing: While the chicken is resting, combine the mayonnaise, Greek yogurt, lemon juice, honey, and Dijon mustard in a small bowl. Whisk until the mixture is smooth and emulsified. Taste and add salt or pepper as needed.
- Assemble the Base: Arrange the mixed salad leaves, sliced cucumber, and spring onions on a large serving platter or divide them among four individual plates.
- Combine: Top the leaves with the avocado slices and the warm chicken strips. Pour the creamy dressing over the top of the salad using a large spoon.
- Final Garnish: Sprinkle the toasted pine nuts or flaked almonds over the top for an extra layer of crunch and serve immediately.
Recipe Tips
- Even Thickness: Bashing the chicken breasts before cooking ensures that the thinner “tail” of the breast doesn’t dry out before the thickest part is safe to eat.
- Avocado Care: To prevent the avocado from browning if you are preparing the vegetables ahead of time, toss the slices in a little extra lemon juice.
- Yogurt vs. Mayo: Mary Berry uses a blend of yogurt and mayonnaise to keep the dressing light and tangy. If you use only mayonnaise, the dressing may become too heavy and mask the delicate flavor of the chicken.
- Toasting Nuts: For the best flavor, toast your pine nuts in a dry pan for two to three minutes until they are golden brown. Watch them carefully, as they can burn in a matter of seconds.
What To Serve With Mary Berry Chicken Salad
Chicken salad accompaniments are fresh, artisanal additions frequently served to turn a light starter into a satisfying lunch. Ideally the bread should be a crusty, warm sourdough that can be used to mop up the flavorful honey-mustard dressing left on the plate.
- Warm, crusty sourdough or French baguette
- Mary Berry New Potato Salad
- A chilled glass of crisp Rosé or a light Chardonnay
- Mary Berry Quinoa Salad for a more substantial meal
How To Store Mary Berry Chicken Salad
- Refrigerate: The chicken and dressing can be prepared in advance and stored separately in the refrigerator for up to twenty-four hours. However, once the salad is assembled and dressed, it should be eaten immediately to prevent the leaves from wilting.
- Leftovers: If you have leftover chicken, it makes an excellent sandwich filler the next day when mixed with a little extra dressing.
- Freeze: This recipe is not suitable for freezing. The texture of the fresh salad leaves, cucumber, and avocado will be ruined by the freezing and thawing process.
Mary Berry Chicken Salad Recipe Nutrition Facts
- Calories: 345 kcal (per serving)
- Carbohydrates: 12g
- Protein: 32g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
Nutrition information is estimated per serving based on four servings.
FAQs
Yes, this is an excellent way to use up cold roast chicken. Simply shred the meat and toss it into the salad; there is no need to reheat it, as the salad is delicious served cold or with warm chicken.
Yes, the ingredients listed are naturally gluten-free. Always double-check your mayonnaise and mustard labels to ensure they haven’t been processed in a facility with gluten.
Mary Berry’s recipes are generally mild, but you can add a half-teaspoon of dried chili flakes to the chicken seasoning or a dash of hot sauce to the dressing if you prefer a bit of heat.
Try More Recipes:
- Mary Berry Chicken Supreme Recipe
- Mary Berry Parmesan Chicken Recipe
- Mary Berry Chicken Valencia Recipe
Mary Berry Chicken Salad Recipe
Description
A succulent chicken and avocado salad featuring a zesty and creamy honey-mustard dressing.
Ingredients
Instructions
- Bash chicken to even thickness and season.
- Fry in oil for five to six minutes per side until cooked.
- Rest chicken for ten minutes before diagonal slicing.
- Whisk the dressing ingredients until smooth.
- Arrange leaves, cucumber, onions, and avocado on a platter.
- Top with chicken and drizzle with dressing.
- Scatter toasted nuts over the top and serve.
Notes
- Based on the recipe from Mary Berry’s “Absolute Favourites.”
- Ensure the chicken is piping hot when it finishes cooking.
- You can substitute the pine nuts with walnuts or sunflower seeds if preferred.
