Warm Chicken & Dill Salad With Mustard Parmesan Dressing | Mary Berry

Ingredients

• 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
• 1/2 large iceberg lettuce, very finely shredded
• 1 large bunch of 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