Mary Berry’s pesto lemon chicken salad is a protein-packed mid-week meal


Start by making the dressing. Combine the pesto, mayonnaise and lemon juice in a large bowl, and season with salt and pepper. Add in the chicken and coat evenly. Leave to marinate in the refrigerator for several hours or overnight.

Place the avocado slices in a separate bowl and sprinkle with lemon juice. Peel the cucumber with a potato peeler, then cut in half lengthwise and use a spoon to remove the seeds. Cut into crescent shapes and add them to the avocado slices.

Add in tomato halves and pesto chicken to the bowl of avocado. Toss to combine and season with salt and pepper.

Scatter the toasted pine nuts and micro salad and basil leaves on top, and serve.

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