Use springs crisp, young vegies to create this light starter - the peas add crunch while the delicate watercress provides the class.
- Cook the sugar snap peas in a medium saucepan of salted boiling water for 2-3 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
- Use a balloon whisk to whisk together the sour cream, lemon juice, honey and chives in a small bowl until smooth. (Add a little hot water, if desired.) Season with salt and pepper.
- Place the sugar snap peas, chicken, watercress and onion in a large bowl and season with salt and pepper. Toss gently to combine.
- Divide the salad among serving plates. Drizzle over the dressing and serve immediately.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set