During The $35 Challenge I was putting together meals on the fly and at very little cost. This salad I prepared for lunch one day ended up being one of my favourite meals, ticking many boxes – nutritious, quick to throw together, looks delicious, and cheap to prepare.
So here it is – This salad is great for a prepare-ahead work lunch and will also be a hit at the next summer barbecue!
Creamy chicken, potato, asparagus & pea salad
600g chat potatoes
2 avocados, chopped roughly
240g asparagus, blanched
170g snow peas
2 handfuls of rocket
450g cooked chicken
4 tbsp light sour cream
1 tbsp wholegrain mustard
juice of one small-medium lemon
salt & pepper
Cook potatoes in boiling water until cooked but still firm (not mushy). Set aside and allow to cool. Put in fridge/freezer if you are preparing at the last minute, this will speed up the process.
You can use the meat from a leftover roast chicken for this recipe (which gives a great barbecue flavour) or simply grill some chicken breast and shred with a fork.
Slice the asparagus and snow peas on an angle into chunky pieces. Put into a mixing bowl along with the chicken, potatoes, rocket and avocado.
Mix together the sour cream, juice and mustard to make the dressing. Add salt and pepper to taste. Add this to the other ingredients and stir to combine.
Serve warm or cold. Serves 4-6. This will last for a couple of days in the fridge.
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