Pesto Lemon Chicken : The Mary Berry Way

This lovely recipe idea comes from Mary Berry. She has been teaching the nation (UK) to cook for over four decades and is the author of over 80 books.

Mary is Cordon-Bleu trained and an experienced magazine cookery editor as well as a seasoned television presenter. In 2009 she was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE for her services to culinary arts. Mary was appointed Dame Commander of the Order of the British Empire (DBE) in the 2020 Birthday Honours for services to broadcasting, the culinary arts and charity. Mary's mission, is to get everyone baking and cooking at home.

This recipe shows Mary's take on the classic Mediterranean tricolore salad but with cucumber instead of mozzarella and added chicken.

Each serving provides 382kcal, 27g protein, 12g carbohydrate (of which 10g sugars), 24g fat (of which 4g saturates), 6g fibre and 0.6g salt.

Ingredients

Serves Six
3 cooked chicken breasts, skinned, boned, halved horizontally and sliced into thin strips
2 large ripe avocados, peeled and sliced
½ lemon, juice only
½ cucumber
18 baby plum tomatoes, halved lengthways
For the dressing
4 tbsp fresh green basil pesto
6 tbsp light mayonnaise
½ lemon, juice only
salt and freshly ground black pepper
To serve
25g/1oz pine nuts, toasted
micro salad
basil leaves

Method
1. To make the dressing, put the pesto, mayonnaise and lemon juice in a large bowl, season with salt and pepper and mix to combine. Add the chicken and stir again. If possible, leave it to marinate for several hours or overnight.
2. Place the avocado slices in a separate bowl, pour over the lemon juice and toss so the avocado is completely coated.
3. Cut the cucumber in half lengthways, use a teaspoon to remove and discard the seeds and then peel using a potato peeler. Cut into crescent-shaped slices and arrange these in layers with the avocado slices, tomato halves and pesto chicken. Season with salt and pepper. (If assembling ahead, do not add salt until just before serving.)
4. Scatter over the toasted pine nuts, micro salad and basil leaves to finish.

Recipe Tips
Tip 1: The chicken is best mixed in the dressing a day ahead to allow the flavours to infuse, while the salad should be made fresh on the day.
Tip 2: Micro salad is as it sounds – mini leaves that are pretty and full of flavour. If you can’t get hold of micro salad, then a bag of mixed salad leaves or even watercress would make a good alternative.
Tip 3: Freeze any leftover fresh pesto and use within one month.

From original idea here

You may also like to see these posts

Chicken Dishes; Three Popular Low Carb and Keto Suggestions ... see it here

Posh Roasted Vegetables; The Mary Berry Way ... see it here

There is a variety of recipe ideas within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan