Lemon Chicken and Pea Salad Recipe



Lemon Chicken and Pea Salad Recipes

Ingredients :

3 chicken breasts

1/3 cup lemon juice

1/3 cup olive oil

3 cloves garlic, crushed

3 tbsp chopped fresh basil

150g French green beans, topped and tailed

300g sugar snap peas, topped and tailed

150g snow peas, topped and tailed

1 large spring onion, thinly sliced

1/2 cup whole-egg mayonnaise

2 tsp lemon juice, extra

1 tsp chopped fresh basil, extra

Dressing:

2 tbsp extra virgin olive oil

1 tbsp tarragon vinegar

1 tsp Dijon mustard

1 clove garlic, crushed

Method :
  1. Place the chicken in a non-metallic bowl and cover with the combined lemon juice, oil, garlic and basil.
  2. Marinate in the fridge for 2-4 hours.
  3. Preheat the oven to 400F Gas 6.
  4. Boil the beans in salted water for 1 minute, then add the sugar snap peas and snow peas and cook for a further 2 minutes.
  5. Drain and refresh under cold water, set aside.
  6. Remove the chicken from the marinade, transfer to a roasting tin and roast for 20-25 minutes, or until cooked.
  7. Cool slightly, while still warm, slice the chicken diagonally into 1 cm slices.
  8. To make the dressing, combine all the ingredients in a screw-top jar, season and shake well.
  9. Mix the beans, peas and spring onion together in a bowl.
  10. Add the dressing and coat well, then add the chicken.
  11. Divide the salad among 4 plates and serve with the combined mayonnaise, extra lemon juice and chopped basil.

Makes 4


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