Mary Berry Warm Chicken and Dill Salad

I threw this together on a whim after a long Tuesday and honestly didn’t expect much—just some chicken and leaves, right? But the combo of sweet paprika chicken, cold crisp lettuce, and that lemony crème fraîche dressing? Proper magic.

The first time, I overdressed the lettuce too early. Big mistake. It wilted before I even sat down. Second time, I held back until serving—and the texture stayed bang-on.

WHY THIS ONE WORKS SO WELL

It’s the temperature contrast that does it—warm, juicy chicken over a cold, crunchy base. Add that creamy-tangy dressing and a pop of fresh dill, and suddenly you’ve got a salad that’s hearty, bright, and deeply satisfying. It feels like comfort food but still light enough for warmer days.

INGREDIENTS + WHY THEY MATTER

Chicken Breasts (2, thinly sliced) – Quicker to cook, and soaks up flavour better when cut thin.
Paprika + Honey – Adds warmth and a little sweetness to balance the tangy dressing.
Iceberg Lettuce (½ head, shredded) – Cold, crisp, and classic. Don’t sub with bagged mixed leaves—it’s not the same.
Fresh Dill (1 bunch) – Not optional! It gives this dish its signature punch.
Dill Pickles (6, chopped) – Add crunch and acid—balances the richness.
Crème Fraîche (200g) – Creamy without being heavy. Full-fat works best.
Lemon Juice, Dijon Mustard + Parmesan – Together, they make the dressing sharp, savoury, and just a bit luxurious.
Parmesan Shavings + Pea Shoots – Garnishes that make it feel a bit posh.

MAKING IT YOURS (WITHOUT RUINING IT)

Use chicken thighs for a juicier bite—just cook a bit longer.
Swap the pickles for capers if you like more tang.
Add boiled new potatoes to make it a more filling meal.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Chicken was dry	Cooked too long on high heat	Sear quickly, then rest under foil
Lettuce went soggy	Added dressing too soon	Dress right before serving
Dressing was too sharp	Lemon overpowered it	Add a touch more sugar or crème fraîche

HOW TO MAKE MARY BERRY’S WARM CHICKEN AND DILL SALAD

1. PREPARE THE CHICKEN: Toss chicken slices with paprika, honey, 1 tbsp olive oil, salt, and pepper.
2. COOK THE CHICKEN: Heat the rest of the oil in a pan on high. Fry chicken until golden and cooked through (about 3–4 mins). Set aside, cover loosely with foil to rest.
3. ASSEMBLE THE SALAD: On a large plate, layer shredded lettuce, chopped dill, spring onions, and gherkins.
4. MAKE THE DRESSING: Whisk crème fraîche, lemon juice, Dijon, sugar, and grated Parmesan. Season to taste.
5. SERVE: Top salad with warm chicken. Drizzle with dressing. Garnish with Parmesan shavings and pea shoots.

TIPS FROM MY KITCHEN

I always rest the chicken for 5 mins—it keeps it juicy and lets the flavour settle.
If the dressing is too thick, I thin it with a splash of cold water or extra lemon juice.
Chill the lettuce in ice water before serving if you want it super crisp.

STORAGE + SERVING

Keeps: 2 days in the fridge, but store chicken and dressing separately.
Reheat: Warm the chicken in a pan or microwave for 30 seconds.
Serve With: Crusty sourdough or herbed flatbread makes it feel more like a meal.

FREQUENTLY ASKED QUESTIONS

Q: Can I use Greek yogurt instead of crème fraîche?
A: You can, but it’ll be tangier and less rich. I’d recommend full-fat if swapping.

Q: Is this good cold the next day?
A: It is! Just keep components separate so the lettuce stays crisp.

Q: Can I prep it ahead?
A: Yes—make everything in advance, but don’t slice the lettuce or add the dressing until just before serving.

Q: What if I don’t have pea shoots?
A: Just leave them off or sub with rocket (arugula) or a few extra herbs.

Try More Recipes:

• Mary Berry Waldorf Salad
• Quinoa Salad With Feta, Pomegranate, And Fresh Herbs
• Mary Berry Mediterranean Pasta Salad