Fresh Spring Pea Chicken Salad with Herbs Recipe
How to Make an Easy Spring Pea Chicken Salad with Herbs
This recipe is adapted from BBC Food, originally created by Philippa Davis, and it highlights the bright, seasonal flavors of spring while delivering a great balance of protein and freshness in every bite.
Each serving provides 425kcal, 40g protein, 6.5g carbohydrate (of which 3.5g sugars), 25g fat (of which 5g saturates), 7g fibre and 1g salt.
Prep Time: 30 minutes
Cook Time: 10-30 minutes
Yield: 2 people
Ingredients:
For The Lemon and Garlic Herb Sauce
2 tbsp mayonnaise
2 tbsp natural yoghurt
1 small garlic clove, crushed
large handful fresh parsley leaves, finely chopped
1 tbsp lemon juice
For the grilled chicken
4 boneless chicken thighs, skin removed
1 tbsp olive oil
salt and freshly ground black pepper
For The Spring Salad
100g/3½ oz peas
100g/3½ oz small broad beans
2 spring onions, thinly sliced
large handful fresh mint leaves, finely chopped
large handful fresh dill, finely chopped
30g/1 oz watercress, roughly chopped
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp grated Parmesan
Instructions:
Step 1
To make the sauce, mix all the ingredients together, then season with a little salt and pepper.
Step 2
To prepare the chicken thighs, coat them with the oil and season with salt and pepper.
Step 3
Place a griddle pan over a medium heat. When hot, cook the thighs for 4–5 minutes on each side, or until cooked through and the juices run clear. Set aside.
Step 4
To make the spring salad, bring a small pan of water to the boil, add the peas and broad beans and cook for 3 minutes, then drain. Toss the spring onions, herbs, watercress, lemon juice and olive oil together in a salad bowl, then toss in the drained warm peas and beans.
Step 5
Spoon the warm salad onto serving plates. Cut the grilled chicken thighs in half and lay them on top of the salad. Sprinkle over the Parmesan and spoon over the sauce, then serve.
*(Credits to Philippa Davis of BBC Food)*
