Delicious served warm or cold, this Smashed potato, pea and chicken salad makes for a light and fresh meal the family are sure to love.
Serves44
Cook time15 mins15 minutes
Prep time5 mins5 minutes
Ingredients
500g baby potatoes, halved
1 cup (120g) frozen peas
1 Coles RSPCA Approved Hot Roast Chicken, coarsely shredded
2 spring onions, thinly sliced
2 celery sticks, thinly sliced diagonally
120g pkt Coles Australian Baby Rocket
⅓ cup (100g) whole-egg mayonnaise
2 tbs lemon juice
2 tbs finely chopped chives
2 tbs flaked almonds, toasted
Lemon zest, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Add the peas and cook for a further 2 mins or until bright green and heated through. Refresh under cold water. Drain well.
Step 2
Use the back of a wooden spoon to lightly crush the potatoes and peas. Place in a large bowl. Add the chicken, spring onion, celery and rocket. Gently toss to combine.
Step 3
Meanwhile, combine the mayonnaise, lemon juice and chives in a bowl. Add half the dressing to the chicken mixture and combine. Divide among serving plates. Drizzle with remaining dressing. Sprinkle with almonds and lemon zest.
