Cooked - Warm Chicken & Dill Salad With Mustard Parmesan Dressing

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Warm Chicken & Dill Salad With Mustard Parmesan Dressing

1.0

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

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

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

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.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇺🇸American

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 109 weeks ago

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