Mary Berry’s chicken, avocado and bacon salad is an easy lunch to grab on the go

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.

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