Mary Berry Warm Chicken and Dill Salad

This delicious Warm Chicken and Dill Salad by Mary Berry is a quick, simple meal perfect for any day. With tender chicken, creamy dressing, and a burst of fresh dill, it’s both light and satisfying. Easily adaptable with common ingredients, this salad brings together classic flavors in an easy-to-make dish that feels special.

This Warm Chicken and Dill Salad Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

For the Chicken:

• 2 skinless, boneless chicken breasts, thinly sliced
• 1 tbsp paprika
• 1 tsp runny honey
• 2 tbsp olive oil, divided
• Salt and freshly ground black pepper

For the Salad:

• ½ large iceberg lettuce, finely shredded
• 1 large bunch of dill, chopped
• 6 spring onions, thinly sliced
• 6 dill pickles or gherkins, finely chopped

For the Dressing:

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

To Serve:

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

How To Make Warm Chicken and Dill Salad

1. Prepare the Chicken: In a bowl, combine the chicken with paprika, honey, and 1 tbsp of the olive oil. Season with salt and pepper, then toss to coat evenly.
2. Cook the Chicken: Heat the remaining olive oil in a large frying pan over high heat. Fry the chicken until golden brown and just cooked through, being careful not to overcook. Remove the chicken, cover with foil, and let it rest for 5 minutes.
3. Assemble the Salad: Spread the shredded lettuce over a large serving plate. Top with chopped dill, spring onions, and pickles. Place the warm chicken pieces on top.
4. Make the Dressing: In a bowl, whisk together crème fraîche, lemon juice, Dijon mustard, sugar, and grated Parmesan until smooth. Adjust seasoning to taste.
5. Serve: Drizzle the dressing over the salad, then garnish with Parmesan shavings and pea shoots. Serve immediately for best flavor.

Recipe Tips

• Marinate the Chicken Properly: Make sure each piece of chicken is well-coated with the paprika, honey, and oil. This helps lock in flavor and keeps the chicken juicy.
• Watch the Heat While Cooking Chicken: Use high heat but keep a close eye on the chicken to avoid overcooking. Overcooked chicken can become dry, so remove it from the pan as soon as it’s golden and cooked through.
• Slice the Lettuce Very Finely: Finely shredded lettuce makes the salad more tender and enjoyable. A sharp knife or mandoline can make this easier.
• Balance the Dressing Ingredients: Taste the dressing before pouring it on the salad. Adjust lemon juice, mustard, or sugar to ensure it’s balanced and flavorful.
• Add Dressing Right Before Serving: To keep the salad crisp, only add the dressing right before serving. This prevents the lettuce from becoming soggy.

How To Store Leftovers

Place leftover warm chicken and dill salad  in an airtight container and store it in the refrigerator for up to 2 days. For best results, keep the dressing separate until you’re ready to serve again.

Nutrition Facts

Serving Size: Approximately 1/4 of recipe (if recipe serves 4)

• Calories: 340
• Total Fat: 26 g
• Saturated Fat: 9 g
• Cholesterol: 75 mg
• Sodium: 600 mg
• Potassium: 400 mg
• Total Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Sugars: 4 g
• Protein: 20 g

More Mary Berry Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry French Dressing
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Caesar Salad