Sweet Potato, Pea & Chicken Salad
Quick/Easy
Serves 4
500g Sweet Potato, cut into chunks
1 cup (120g) frozen peas
1 Hot Roast Chicken, coarsely shredded
2 spring onions, thinly sliced
2 celery sticks, thinly sliced diagonally
3 handfuls Baby Rocket
1/3 cup (100g) whole-egg mayonnaise
2 tbs lemon juice
2 tbs finely chopped chives
2 tbs crushed almonds, toasted
lemon zest, to serve
Method
1. Cook the sweet potato in a large saucepan of salted boiling water for 10 mins or until tender. Add the peas and cook for 1 further 2 mins or until bright green and heated through. Refresh under cold water. Drain well.
2. Use the back of a wooden spoon to lightly crush the sweet potato and peas. Place in a large bowl. Add the chicken, spring onion, celery and rocket. Gently toss to combine.
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.
