Warm chicken & dill salad with mustard Parmesan dressing


  • 2 skinless and boneless chicken breasts, cut into thin strips
  • 1 tbsp paprika
  • 1 tsp runny honey
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper


  • 1/2 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


  • 200g (7oz) full-fat crème fraîche
  • Juice of 1 large lemon
  • 2 tsp Dijon mustard
  • 1 tsp sugar
  • 25g (1oz) Parmesan cheese, finely grated


  • 1 heaped tbsp Parmesan shavings
  • 25g (1oz) pea shoots or microherbs, to decorate

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.



  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.

  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.

  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.

  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.

- 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