Mary Berry, the beloved British chef and TV personality, is known for her elegant yet easy-to-follow recipes. Warm Chicken and Dill Salad is one of her many show-stopping dishes that combine the freshness of a salad with the heartiness of a warm protein, all complemented by a fragrant and zesty dressing. This recipe is perfect for those days when you crave a light but satisfying meal. It balances the richness of tender, juicy chicken with the bright, aromatic flavors of fresh dill, creating a harmonious dish that is both refreshing and comforting.
The warm chicken is served over a bed of mixed greens, along with vegetables like cucumber, red onions, and radishes, offering crunch and freshness. The dressing typically uses ingredients like olive oil, mustard, and lemon, which tie the salad together with a tangy kick. The dill, a herb often associated with Scandinavian cuisine, adds a layer of herbal depth that elevates the dish, giving it a distinctively fresh and aromatic flair. Overall, Mary Berry’s Warm Chicken and Dill Salad is a perfect meal for lunch or dinner, especially when you want something that feels substantial but isn’t too heavy.
Mary Berry’s Warm Chicken And Dill Salad Recipe
Ingredients Needed
To make Mary Berry’s Warm Chicken and Dill Salad, you’ll need the following ingredients, many of which are simple but essential for bringing this dish to life:
For The Chicken
- 2 boneless, skinless chicken breasts – Choose fresh, high-quality chicken breasts to ensure tenderness and juiciness. You can also use chicken thighs for a slightly richer flavor.
- Olive oil – To sear the chicken and give it a golden, crisp exterior.
- Salt and pepper – Essential seasonings to enhance the natural flavor of the chicken.
For The Salad
- Mixed salad leaves – A blend of baby spinach, arugula, and watercress adds color, variety, and a subtle bitterness that balances the richness of the chicken.
- 1 cucumber – Thinly sliced or diced, cucumber provides crunch and refreshing moisture.
- 4-5 radishes – Thinly sliced radishes add a peppery, earthy flavor and a vibrant pop of color.
- 1 small red onion – Finely sliced for a bit of sharpness and color.
- Fresh dill – The star of the dish! Fresh dill adds an aromatic, herbaceous note that pairs perfectly with chicken.
- Lemon wedges – For a burst of citrusy freshness to brighten up the dish.
For The Dressing
- 2 tablespoons olive oil – A good-quality extra virgin olive oil works wonders in the dressing.
- 1 tablespoon Dijon mustard – Adds a subtle tangy flavor that complements the lemon and dill.
- Juice of half a lemon – This will give your dressing a zesty lift.
- Salt and pepper – To taste, to balance the flavors.
- 1 teaspoon honey (optional) – A touch of honey can balance the acidity of the lemon with a hint of sweetness, but this is optional depending on your preference.
Equipment Needed
This recipe doesn’t require any fancy kitchen gadgets, but there are a few key pieces of equipment that will make preparation easy and efficient:
- Frying pan or skillet – To cook the chicken breasts. Ideally, use a non-stick or cast-iron pan to ensure even cooking and a nice sear.
- Sharp knife – For slicing the vegetables and chicken. A sharp knife makes prep faster and safer.
- Chopping board – A sturdy surface to chop your veggies and herbs.
- Salad bowl – A large bowl to toss all your salad ingredients together before serving.
- Whisk or small jar with a lid – To whisk the dressing or shake it up in a jar for easy emulsification.
- Tongs or salad servers – For tossing the salad ingredients and serving the dish neatly.
Instructions To Make Mary Berry’s Warm Chicken And Dill Salad
Now, let’s dive into the step-by-step process to make this delicious warm salad!
1. Cook The Chicken
- Begin by heating a frying pan or skillet over medium-high heat. Add a splash of olive oil and let it heat up.
- Season the chicken breasts generously with salt and pepper on both sides. Place them in the pan once it’s hot and cook for about 5-6 minutes per side, or until golden brown and cooked through. The chicken should reach an internal temperature of 165°F (74°C) for perfect juiciness.
- Once cooked, remove the chicken from the pan and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, keeping the meat tender.
2. Prepare The Salad Ingredients
- While the chicken is resting, prepare your salad ingredients. Thinly slice the cucumber, radishes, and red onion. Set them aside in a large salad bowl.
- Roughly chop the fresh dill and add it to the bowl of vegetables. The dill should be plentiful as it’s a key flavor in the salad.
3. Make The Dressing
- In a small bowl or jar, whisk together the olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper. If you’re using honey, add it now. Continue whisking until the dressing is smooth and emulsified. If using a jar, just shake it vigorously until everything is well combined.
4. Assemble The Salad
- Slice the rested chicken into thin strips or bite-sized pieces.
- Add the sliced chicken to the bowl with the salad vegetables and dill.
- Drizzle the dressing over the salad and gently toss everything together until well-coated.
5. Serve
- Divide the salad into individual plates or serve it on a large platter. Garnish with lemon wedges for a fresh, citrusy touch.
- Serve immediately while the chicken is still warm, and enjoy!
Tips And Tricks
- Chicken Variations: If you prefer a different protein, you can swap the chicken for grilled turkey or even poached salmon. The dressing and salad components work wonderfully with these alternatives.
- Season the Chicken Well: Since the chicken is the star of this dish, make sure to season it generously with salt, pepper, and even a little garlic powder or smoked paprika for added flavor.
- Dressing Variations: If you like a creamier dressing, you can add a tablespoon of Greek yogurt or sour cream to the mustard and lemon base. This adds richness and a slight tang to the salad.
- Make Ahead: You can prepare the salad components ahead of time. Slice the vegetables and store them in the fridge in an airtight container, and you can cook the chicken in advance too. Just warm it up before serving.
- Extra Herbs: Dill is the key herb in this dish, but you can also throw in some fresh parsley, tarragon, or chives for added depth if you like experimenting with flavors.
Mary Berry’s Warm Chicken and Dill Salad is a brilliant combination of lightness and heartiness, making it an ideal choice for any occasion. It’s packed with fresh vegetables, tender chicken, and a simple yet flavorful dressing that ties everything together beautifully. Whether you’re preparing it for a quick lunch or as part of a dinner spread, this salad is sure to please.
Easy Recipe Variations For Mary Berry’s Warm Chicken And Dill Salad
One of the beautiful things about this dish is how adaptable it is. At its core, Mary Berry’s Warm Chicken and Dill Salad typically features gently sautéed or roasted chicken, lightly dressed with a mustardy or vinegary dressing, tossed through with fresh dill, and nestled among a bed of crisp greens or tender potatoes. But oh, the possibilities are endless! Let’s get creative:
1. Mediterranean Twist
Swap out the dill for fresh oregano and thyme. Add Kalamata olives, cherry tomatoes, and crumbled feta cheese. You could also toss in some grilled courgettes or roasted red peppers for extra depth. Dress it all with a lemony vinaigrette featuring a hint of garlic and a splash of red wine vinegar. This variation brings a burst of sunshine and is perfect served slightly chilled or at room temperature.
2. Creamy Nordic Style
Lean into a Scandinavian vibe by using a creamy dill and mustard dressing-think crème fraîche or sour cream blended with Dijon mustard, lemon zest, and chopped dill. Add some sliced boiled eggs and serve over warm new potatoes with thinly sliced cucumbers for crunch. Smoked chicken or even hot-smoked salmon can be used as an alternative protein.
3. Asian-Inspired Fusion
Looking for something a little more adventurous? Replace the mustard dressing with a soy-sesame-lime vinaigrette. Add shredded carrots, thinly sliced red cabbage, and fresh coriander (cilantro). Toasted sesame seeds and a hint of chili can give it a subtle kick. For added crunch, sprinkle crispy wonton strips or crushed peanuts on top.
4. Hearty Grain Bowl
Transform this salad into a more filling grain bowl by adding quinoa, farro, or pearl barley. The grains soak up the dressing beautifully and make the dish feel hearty yet still light. Roasted chickpeas or steamed green beans work wonderfully as extra add-ins. This is a fantastic make-ahead lunch option!
5. Vegan-Friendly Option
While the original hinges on chicken, it can be easily adapted for a plant-based diet. Use marinated and pan-seared tofu or tempeh as your protein. Roast vegetables like sweet potatoes, cauliflower, or beetroot to bulk out the salad. The dill dressing remains the star, lending brightness and herbaceous charm to the earthy veggies.
Storing Leftovers
Mary Berry’s warm chicken and dill salad is best enjoyed fresh, but if you do find yourself with leftovers, there’s no need to worry-it stores beautifully with a few clever tricks.
Refrigeration Tips
- Separate Components: If possible, store the chicken, dressing, and greens separately. The chicken can go into an airtight container and kept in the fridge for up to 3 days. If your greens are already dressed, they may wilt within 24 hours, so eat those sooner.
- Keep It Dry: Avoid storing salad with a wet dressing directly mixed in-moisture breaks down the freshness of greens and herbs quickly. Keep the dressing in a small jar or container and only toss with the salad just before serving.
- Reheating: The chicken can be gently reheated in a skillet over medium heat or in the microwave in short bursts to retain moisture. If you used a creamy dressing, let the chicken cool slightly before dressing it again to avoid curdling.
Freezing? Not Recommended
Due to the delicate nature of fresh dill, leafy greens, and the type of dressing typically used, this dish doesn’t freeze well. The textures and flavors degrade, especially in the herbs and the salad base. However, the chicken alone can be frozen for up to 2 months-simply defrost and reheat before adding to a fresh salad base.
What To Eat With Mary Berry’s Warm Chicken And Dill Salad?
Though it can easily shine as a standalone meal, sometimes it’s fun to build a plate with complementing sides and drinks. Here are some thoughtful pairings that enhance the flavors of this lovely salad:
1. Crusty Artisan Bread
A slice of warm sourdough or a crusty French baguette can be just the thing to mop up the tangy dressing. Add a smear of herb butter or garlic aioli for extra indulgence.
2. Light Soup Starter
Begin your meal with a simple soup-perhaps a chilled cucumber and mint soup or a light vegetable consommé. This sets a refreshing tone and balances the warmth of the chicken salad beautifully.
3. Chilled White Wine Or Herbal Tea
A crisp Sauvignon Blanc, Pinot Grigio, or even a chilled Chardonnay works wonders alongside the herbal brightness of dill. If you prefer non-alcoholic options, try a cucumber-mint infused sparkling water or a light iced green tea.
4. Seasonal Fruit Salad
For a burst of natural sweetness, serve a fresh fruit salad on the side-think slices of melon, strawberries, and mint. The contrast adds a refreshing bite and rounds out the meal in a very balanced way.
5. Potato Side Or Grain Pilaf
Especially if your salad isn’t already built on a starchy base, consider pairing it with buttery baby potatoes, a lemon couscous, or a herbed rice pilaf. These sides add sustenance without overshadowing the light elegance of the main dish.
Conclusion
Mary Berry’s Warm Chicken and Dill Salad is a testament to how the most humble ingredients-chicken, herbs, greens-can be transformed into something comforting, elegant, and delicious. It’s a dish that dances between casual weekday fare and something you’d be proud to serve at a garden luncheon. What makes it so special is not just the lovely contrast of warm and cool, crisp and tender, but its adaptability. From Mediterranean flavors to hearty grain bowls and vegan adaptations, the variations are as limitless as your imagination.
Storing it with a bit of forethought means you can enjoy its flavors beyond just one meal, and with the right sides, it can be the centerpiece of a thoroughly satisfying spread. Whether you’re new to Mary Berry’s world or a devoted follower of her culinary wisdom, this dish will likely find a permanent place in your recipe rotation.
FAQs
What Ingredients Are Needed For Mary Berry’s Warm Chicken And Dill Salad?
To make Mary Berry’s warm chicken and dill salad, you’ll need skinless chicken breasts, fresh dill, salad leaves (such as rocket or mixed greens), spring onions, and a simple dressing made from olive oil, lemon juice, Dijon mustard, and honey. You can also add optional ingredients like capers or sliced cucumber for extra flavor.
How Do You Cook The Chicken For The Warm Chicken And Dill Salad?
For the chicken, season the breasts with salt and pepper, then cook them in a hot pan with a bit of olive oil. Cook on each side for about 6-7 minutes, or until golden brown and fully cooked through. After cooking, let the chicken rest for a few minutes before slicing it thinly for the salad.
Can Mary Berry’s Warm Chicken And Dill Salad Be Made In Advance?
Yes, you can prepare the components of the salad in advance, but it is best to assemble it just before serving for the freshest taste. You can cook and slice the chicken ahead of time, and keep the dressing and salad ingredients refrigerated separately. When ready to serve, simply toss everything together with the dressing and garnish with extra dill.
