First Courses Main Courses Veg & Veggie Baking Desserts Christmas

Warm Chicken & Dill Salad With Mustard Parmesan Dressing

Serves: 4-6
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.
This recipe is from
Simple Comforts
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Ingredients

  • 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

  • For The Salad

  • 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

  • For The Dressing

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

  • To Serve

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

Instructions

  • 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.

  • Preparing Ahead

  • 1
    Dressing can be made up to a day ahead. Assemble the salad up to 2 hours ahead and dress just before serving.
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