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Smoked chicken, watercress & sugar snap pea salad

  • 0:05 Prep
  • 0:05 Cook
  • 6 Servings


  • 250g sugar snap peas, topped
  • 75g (1/4 cup) light sour cream
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 tablespoon chopped fresh chives
  • 300g smoked chicken breast, skin removed, thinly sliced
  • 3 cups watercress sprigs, washed, dried
  • 1 red onion, thinly sliced


  • 1
    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.
  • 2
    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.
  • 3
    Place the sugar snap peas, chicken, watercress and onion in a large bowl and season with salt and pepper. Toss gently to combine.
  • 4
    Divide the salad among serving plates. Drizzle over the dressing and serve immediately.

Source: taste.com.au


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