Warm chicken & dill salad with mustard Parmesan dressing
If you are a fan of Caesar salad this is a great recipe to try – but you must like dill to enjoy it! Crunchy lettuce is best here, as it keeps firm and crisp.
- 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.
- 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.
- Scatter the lettuce over a large serving plate and sprinkle with the dill, spring onions and pickles. Arrange the warm chicken pieces on top.
- 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.
PREPARING AHEAD - Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.
This recipe is taken from: Simple Comforts