For a lighter spring meal serve up this tasty smashed potato, pea and chicken salad.
- Cook the potato in a large saucepan of salted boiling water for 10 mins or until tender. Add the peas and cook for a further 2 mins or until bright green and heated through. Refresh under cold water. Drain well.
- Use the back of a wooden spoon to lightly crush the potatoes and peas. Place in a large bowl. Add the chicken, spring onion, celery and rocket. Gently toss to combine.
- Meanwhile, combine the mayonnaise, lemon juice and chives in a bowl. Add half the dressing to the chicken mixture and combine. Divide among serving plates. Drizzle with remaining dressing. Sprinkle with almonds and lemon zest.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set