Skip to main content

Smashed potato, pea and chicken salad

Skip to IngredientsSkip to Method

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.

  • Serves4
  • Cook time15 minutes
  • Prep time5 minutes
Smashed potato, pea and chicken salad


  • 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

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

    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.
  2. 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.
  3. 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.