Chicken, avocado and bacon salad recipe
 Mary Berry's yoghurt and tarragon dressing takes this chicken, bacon and avocado salad to another level. 300ml/10fl oz natural yoghurt½ lemon, juice only1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegarsalt and freshly ground black pepper 300ml/10fl oz natural yoghurt ½ lemon, juice only 1 tbsp chopped tarragon leaves 2 small spring onions, finely sliced 1 tbsp Dijon mustard 1 tsp caster sugar 2 tsp white wine vinegar salt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces6 rashers smoked streaky bacon2 Little Gem, leaves separated50g/1¾oz rocket 2 small avocados, sliced25g/1oz pumpkin seeds, toastedsalt and freshly ground black pepper 1 cooked chicken, skin removed and meat sliced into pieces 6 rashers smoked streaky bacon 2 Little Gem, leaves separated 50g/1¾oz rocket 2 small avocados, sliced 25g/1oz pumpkin seeds, toasted salt and freshly ground black pepper Method To make the yoghurt and tarragon dressing, measure all of 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 2 hours, or overnight.Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath.Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. To make the yoghurt and tarragon dressing, measure all of 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 2 hours, or overnight. To make the yoghurt and tarragon dressing, measure all of 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 2 hours, or overnight. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Cook the bacon under the grill or in a pan until crisp and golden-brown. Set aside on a piece of kitchen paper. Once cold, snip into little pieces. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Arrange two or three lettuce leaves closely together to make a cup shape on a large platter. Top with some rocket leaves. Repeat, so that you have six cups of lettuce arranged in a circle to look like a wreath. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Spoon the chicken salad on top. Arrange the avocado on top of the chicken. Sprinkle with pumpkin seeds and bacon pieces. Season with salt and pepper and serve. Recipe tips The chicken can be marinated up to 24 hours ahead - assemble up to 2 hours ahead.