Healthy summer recipe for 6 people, takes only 5 mins; recipe has asparagus, sugar snap pea, pea, chicken, radish, red onion, lettuce, pea, elderflower cordial, white wine vinegar, lemon and rapeseed oil.
Chicken garden salad with elderflower dressing
Course: Healthy summer
Servings
6
servings
Prep time
25 mins
Ingredients
- Red Onion: 1 red onion, halved and thinly sliced
- Lemon: zest and juice 1 large lemon
- Chicken: 1 small cooked chicken, skin and bones discarded, meat shredded
- White Wine Vinegar: 2 tbsp white wine vinegar
- Pea: 140g fresh or frozen pea
- Rapeseed Oil: 3 tbsp extra virgin rapeseed oil
- Lettuce: 1 large curly round lettuce or 2 Little Gems, torn
- Radish: 250g radish (use mixed colours and shapes if you can), sliced
- Asparagus: bunch of asparagus (about 8 spears), woody ends removed and discarded (or save to make soup), cut in half lengthways
- Sugar Snap Pea: 200g pack sugar snap pea
- Elderflower Cordial: 2 tbsp elderflower cordial
Directions
- Bring a medium pan of water to the boil and fill a large bowl with ice-cold water. Drop the asparagus into the pan. After 1 min, add the sugar snaps. After another 30 secs, tip in the peas. Cook for 30 secs more, then drain and tip the vegetables into the icy water - this will cool them quickly, helping to keep their bite and vibrant colour. After 1-2 mins, drain and set aside in the colander while you prepare the other ingredients.
- Dry your bowl, pour in the dressing ingredients with plenty of seasoning and whisk together. Add the chicken, radishes, onion, cooled and drained vegetables, and the lettuce, and gently toss everything together until well coated in the dressing - the easiest way is to use your hands. Pile the salad onto a large platter and scatter over the pea shoots, if using. Serve straight away.
