Source: Coles Magazine October 2015 - Page 16
Serves 5 - prep 5 cooking 15 min
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 Brand Australian Baby Rocket
1/3 cup (100g) whole-egg mayonnaise
2 tablespoons lemon juice
2 tablespoons chives, finely chopped
2 tablespoons flaked almonds, toasted
Lemon zest, to serve
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| Image Source: taste.com.au |
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 Brand Australian Baby Rocket
1/3 cup (100g) whole-egg mayonnaise
2 tablespoons lemon juice
2 tablespoons chives, finely chopped
2 tablespoons flaked almonds, toasted
Lemon zest, to serve
- 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.
- 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.
- 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