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Mary Berry’s Warm Chicken and Dill Salad with Mustard and Parmesan Dressing

A twist on the classic chicken Caesar salad From Mary Berry's BBC2 series Simple Comforts, using fresh dill and dill pickles.

From the book


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.

Catch all of your favourite recipes from Mary's new series, Simple Comforts, here.

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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:
½ large iceberg lettuce, very finely shredded
1 large bunch 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


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.

Prepare ahead: 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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From the book: Simple Comforts

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