Pea and chicken caesar salad
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.
This recipe first appeared in Waitrose Food, May 2018 issue. Download the Waitrose Food app for the full issue
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