Chicken garden salad with elderflower dressing

Chicken garden salad with elderflower dressing

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(3 ratings)

Prep: 25 mins Cook: 5 mins


Serves 6
A British green salad with plenty of bite from crisp radishes, sugar snap peas, asparagus and Little Gem lettuce

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal415
  • fat19g
  • saturates4g
  • carbs11g
  • sugars9g
  • fibre4g
  • protein50g
  • salt0.4g
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  • bunch of asparagus (about 8 spears), woody ends removed and discarded (or save to make soup), cut in half lengthways



    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 200g pack sugar snap pea
  • 140g fresh or frozen pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 small cooked chicken, skin and bones discarded, meat shredded



    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 250g radish (use mixed colours and shapes if you can), sliced



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 1 red onion, halved and thinly sliced
  • 1 large curly round lettuce or 2 Little Gems, torn



    Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…

  • handful pea shoots (optional)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

For the elderflower dressing

  • 2 tbsp elderflower cordial
  • 2 tbsp white wine vinegar
  • zest and juice 1 large lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 3 tbsp extra virgin rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  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.

  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.

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Comments, questions and tips

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18th Apr, 2016
This recipe is so easy and delicious. Cooked the asparagus a little longer but still retained a little bite. My boys Love this and often want to make it with my supervision. It is lovely to see them take an interest in cooking and they eat very well as a result. at 6, 8 and 10 years of age I'm not complaining
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26th Jul, 2014
This a a fabulous recipe , the dressing is fresh tasting and slightly sweet. We have this salad quite regularly now and you can easily change what goes into it, I have tried finely sliced broccoli , asparagus , whatever is in season
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