Salad dressing with cooking crème

Cut the chicken fillet lengthwise and bake in a hot pan with a little oil on each side for 3 minutes. While turning, the pieces of meat season them with salt and pepper. Coarsely chop iceberg lettuce, cut into cubes the pepper and fillet, finely chopp the parsley and dill. Chopp or crush coarsely walnuts. Squeeze the juice from one lemon. In a deep bowl, mix the CREMIO cooking crème, lemon juice, paprika, dill and parsley. Season with salt and pepper and beat until a homogeneous mixture is obtained. In a suitable bowl, arrange the vegetables and meat, sprinkle with walnuts and pour over the dressing.