Warm Chicken & Dill Salad With Mustard Parmesan Dressing

If you are a fan of Caesar salad this is a great one to try – but you must like dill to enjoy it! Crunchy lettuce is best here, as it keeps firm and crisp.

Yield

Serves 4-6

Difficulty

Easy

Total Time

25 Minutes

Ingredients

2 skinless and boneless chicken breasts, cut into thin strips
1 tbsp of paprika
1 tsp of runny honey
2 tbsp of olive oil
Salt and freshly ground black pepper
For The Salad
½ large iceberg lettuce, very finely shredded
1 large bunch of dill, leaves removed and chopped
6 spring onions, thinly sliced
6 dill pickles or gherkins (from a jar), finely chopped
For The Dressing
200g (7oz) of full-fat crème fraîche
Juice of 1 large lemon
2 tsp of Dijon mustard
1 tsp of sugar
25g (1oz) of Parmesan cheese, finely grated
To Serve
1 heaped tbsp of Parmesan shavings
25g (1oz) of pea shoots or microherbs, to decorate

Method

Step 1

Put the chicken into a bowl with the paprika, honey and a tablespoon of the oil. Season well and toss to coat all the chicken pieces.

Step 2

Heat a large frying pan and add the remaining oil. Fry the chicken pieces briefly over a high heat until golden brown and just cooked through – take care not to overcook them. Remove to a plate, cover with foil and leave to rest for 5 minutes.

Step 3

Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.

Step 4

Measure all the dressing ingredients into a bowl and whisk until combined. Check the seasoning. Pour the dressing over the salad and sprinkle with Parmesan shavings and microherbs.

Cook's Tip: Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.

Extracted from Simple Comforts by Mary Berry (BBC Books, £26). Photography by Laura Edwards.

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