Mary Berry’s tasty chicken salad recipe is the perfect summer meal for any picnic
When the sun is shining, a picnic in a nearby park can be a lovely way to spend an evening; here's what you can pack to eat.
Mary Berry shared her chicken and dill salad recipe that is drizzled in a gorgeous mustard parmesan sauce that tastes so good.
Only taking 15 minutes to prepare ahead of time in the kitchen, the salad is the perfect addition to a filling and tasty picnic outside.
"If you are a fan of Caesar salad this is a great recipe to try," said Mary Berry. "But you must like dill to enjoy it!" Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone.
The famous cook added: "Crunchy lettuce is best here, as it keeps firm and crisp." To make sure the salad doesn't go soggy, it's best prepared soon before leaving the house.
Serving between four to six people, the chicken and dill salad is sure to be a crowd-pleaser and is also a great addition to a barbecue.
Chicken and dill salad recipe
Ingredients
- Two chicken breasts, cut into thin strips
- One tbsp paprika
- One tsp runny honey
- Two tbsp olive oil
- Salt and black pepper
For the salad:
- Half a large iceberg lettuce, very finely shredded
- One large bunch of dill, leaves removed and chopped
- Six spring onions, thinly sliced
- Six dill pickles or gherkins, finely chopped
For the dressing:
- 200g full-fat crème fraîche
- Juice of one large lemon
- Two tsp Dijon mustard
- One tsp sugar
- 25g Parmesan cheese, finely grated
To serve:
- One heaped tbsp of Parmesan shavings
- 25g pea shoots, to decorate
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Method
Put the chicken into a bowl with the paprika, honey and a tablespoon of 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. Remove to a plate, cover with foil and leave to rest for five minutes.
Scatter the lettuce over a 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. Pour the dressing over the salad and sprinkle with Parmesan and pea shoots.
Adding chopped vegetables, such as carrot sticks and cucumbers to the picnic is a great idea when you make Mary Berry's hummus recipe.
Hummus recipe
Serves: six people
Ingredients
- Two x 400g cans chick peas, drained
- Two to three garlic cloves, coarsely chopped
- One tbsp tahini paste
- Three tbsp olive oil
- Juice of 1 lemon
- Salt and black pepper
Method
Purée the chick peas, garlic, tahini paste, oil, and lemon juice in a food processor until smooth.
Add salt and pepper to taste, and more oil, tahini, and lemon juice if you think it needs it, then purée again. Spoon into dishes. If you like, garnish with rosemary, red pepper, and olives.
