Skip to main content

Chargrilled chicken and baby pea salad

Skip to IngredientsSkip to Method
  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Healthier living
  • No added sugar
  • High in dietary fibre
  • High in protein

With a brightly flavoured dressing and plenty of green veggies, this chicken salad recipe is full of flavour and colour.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes, (+ 10 mins marinating & 5 mins resting time)
Chargrilled chicken and baby pea salad


  • 2 large Coles RSPCA Approved Chicken Breast Fillets, halved crossways
  • 2 tsp ground paprika
  • 1 tsp dried mint
  • 1/3 cup (80ml) olive oil
  • 1 lemon, zested, juiced
  • 1 bunch asparagus, woody ends trimmed
  • 200g sugar snap peas, halved lengthways
  • 2 cups (240g) Birds Eye Australian Baby Peas
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 tbs sherry vinegar
  • 120g pkt Coles Australian Baby Rocket
  • 1 small fennel bulb, finely shaved, fronds reserved
  • 1 bunch radishes, thinly sliced
  • 100g blue cheese, crumbled
  • Coles Bakery Stone Baked by Laurent Vienna*, sliced, chargrilled, to serve

Nutritional information

Per serve: Energy: 1565kJ/374 Cals (18%), Protein: 24g (48%), Fat: 25g (36%), Sat Fat: 8g (33%), Sodium: 101mg (5%), Carb: 16g (5%), Sugar: 8g (9%), Dietary Fibre: 7g (23%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Combine the chicken, paprika, mint, 1 tbs olive oil, half the lemon zest and half the lemon juice in a large bowl. Set aside for 10 mins to develop the flavours.

  2. Step 2

    Heat a barbecue or chargrill on medium-high. Cook the chicken for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate and loosely cover with foil. Set aside for 5 mins to rest. Thickly slice.

  3. Step 3

    Meanwhile, cook asparagus, sugar snap peas and peas in a saucepan of boiling water for 2 mins or until tender. Refresh under cold water. Drain well.

  4. Step 4

    Place the mustard, honey, vinegar, remaining oil and remaining lemon juice in a screw-top jar and shake until well combined. Season.

  5. Step 5

    Arrange the rocket, fennel, radish and asparagus mixture on a serving platter. Drizzle with dressing. Top with chicken, blue cheese, reserved fennel fronds and remaining lemon zest. Season and serve with bread. 

Recipe tip

Switch it

Got other cheese in the fridge, such as fetta or shaved parmesan? Use it in this recipe instead of the blue cheese.