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Light Salad Dressing

Mini Chicken Naans

Preparation Time: 10 mins, Cooking Time: 40 mins

Serves 2


  • 1 chicken breast
  • 3 tbsp Mary Berry’s Light Salad Dressing
  • 2 naan breads
  • 50g grated cheese
  • Fresh parsley
  • 1 red bell pepper
  1. Preheat oven to 180˚C.
  2. Place the chicken breast on a baking tray, cover with foil and cook for 25-30 minutes until cooked through.
  3. Once cooked, slice into pieces and toss with Mary Berry’s Light Salad Dressing.
  4. Preheat the oven grill.
  5. Scatter chicken pieces over the naan bread, add some sliced pepper, sprinkle over some cheese and finely chopped parsley.
  6. Pop naans under the grill for 5 minutes until lightly golden.
  7. Sprinkle with some parsley, drizzle with extra dressing if desired and serve with some green salad on the side.


Recipe Hints & Tips

Salmon Fillets - Mix 1-2 tablespoons of Mary Berry’s Light Salad Dressing with breadcrumbs and spread on salmon fillets. Grill until the crust turns golden brown and the fish is cooked through.

Asparagus, Rocket, Egg & Green Bean Salad - Boil 2 eggs in a pan of water for 8 mins, then peel and halve. Griddle some asparagus spears until slightly charred and mix with blanched and halved green beans. Toss into rocket leaves with a drizzle of Light Salad Dressing and top with halved soft boiled eggs.

Creamy leek & bacon pasta- Cook some pasta and fry some leeks and bacon in a pan. Meanwhile, mix some Mary Berry’s light salad dressing with some cream cheese. Toss the pasta, cream cheese and leek and bacon mixture together then serve.

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