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Chicken garden salad with elderflower dressing

Chicken garden salad with elderflower dressing

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Rating: 5 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

A British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal415
fat19g
saturates4g
carbs11g
sugars9g
fibre4g
protein50g
salt0.4g
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Ingredients

For the elderflower dressing

Method

  • STEP 1

    Bring a medium pan of water to the boil and fill a large bowl with ice-cold water. Drop the asparagus into the pan. After 1 min, add the sugar snaps. After another 30 secs, tip in the peas. Cook for 30 secs more, then drain and tip the vegetables into the icy water – this will cool them quickly, helping to keep their bite and vibrant colour. After 1-2 mins, drain and set aside in the colander while you prepare the other ingredients.

  • STEP 2

    Dry your bowl, pour in the dressing ingredients with plenty of seasoning and whisk together. Add the chicken, radishes, onion, cooled and drained vegetables, and the lettuce, and gently toss everything together until well coated in the dressing – the easiest way is to use your hands. Pile the salad onto a large platter and scatter over the pea shoots, if using. Serve straight away.

Goes well with

Recipe from Good Food magazine, May 2014

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Overall rating

Rating: 5 out of 5.4 ratings

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