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    Pea and chicken caesar salad

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    Pea and chicken caesar salad

    • Gluten Free
    • Preparation time: 10 minutes, plus chilling
    • Cooking time: 30 minutes
    • Total time: 40 minutes, plus chilling

    Serves: 4


    425g chicken breast mini fillets
    2 garlic cloves, crushed
    1 lemon, zest
    1 tsp lemon thyme, leaves picked
    2-3 tsp olive oil
    2 tbsp natural yogurt
    500g new potatoes, larger ones halved
    320g fresh peas (podded weight)
    4 little gem hearts, quartered
    100g radishes, sliced
    80g pack pea shoots

    1 lemon, juice
    2 tbsp mayonnaise
    6 tbsp natural yogurt
    1 small garlic clove, grated
    1 tsp Dijon mustard
    small handful tarragon leaves, chopped


    1. Mix the chicken fillets, crushed garlic, lemon zest, lemon thyme, 1 tsp oil and the yogurt in a bowl, season and chill for at least 20 minutes (or overnight).

    2. Simmer the potatoes in boiling salted water for 15-20 minutes or until tender. A couple of minutes before they’re ready, add the peas; drain everything together.

    3. Set a griddle pan over a high heat. When it’s very hot, griddle the chicken fi llets for 3-4 minutes on each side. Next drizzle the lettuce with a little oil, season and griddle in batches until nicely scorched. Meanwhile, mix all the dressing ingredients together in a bowl, season and set aside.

    4. Assemble the salad on either a large platter or individual plates, layering up the lettuce, peas, radishes and potatoes. Top with the chicken and pea shoots and drizzle with the dressing before serving.

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    This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue


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