This smashed potato, pea, and chicken salad is a perfect choice for a lighter spring meal. Packed with protein, fresh greens, and a hint of citrus, this recipe balances flavors and textures to create a wholesome, satisfying dish. Its vibrant colors and fresh ingredients make it as visually appealing as it is delicious. Here’s a detailed guide to preparing this simple yet elegant salad.

Ingredients: What You’ll Need

For the Salad:

1. Baby Potatoes (500g)
   • Halved for even cooking, these form the base of the salad, offering a creamy texture when smashed.
2. Frozen Peas (1 cup or 120g)
   • Bright and sweet, these add a pop of color and subtle sweetness.
3. Coles RSPCA-Approved Hot Roast Chicken
   • Coarsely shredded, the chicken provides a savory, protein-rich component.
4. Spring Onions (2 stalks)
   • Thinly sliced for a mild onion flavor that complements the chicken.
5. Celery (2 sticks)
   • Sliced diagonally for crunch and freshness.
6. Australian Baby Rocket (120g packet)
   • These peppery greens add a sharp contrast to the creamy dressing.

For the Dressing and Garnish:
7. Whole-Egg Mayonnaise (1/3 cup or 100g)

• A rich and creamy base for the dressing.

8. Lemon Juice (2 tbsp)
   • Adds acidity and brightness to balance the richness.
9. Chives (2 tbsp, finely chopped)
   • Offers a subtle onion-like flavor and fresh herbal notes.
10. Flaked Almonds (2 tbsp, toasted)
    • Provides a nutty crunch and added texture.
11. Lemon Zest
    • For an aromatic finish that enhances the citrusy flavors.

Smashed Potato, Pea, and Chicken Salad Step-by-Step Cooking Method

Step 1: Cook and Prepare the Base

1. Boil the Potatoes:
   • Fill a large saucepan with water, add a generous pinch of salt, and bring it to a boil.
   • Add the halved baby potatoes and cook for about 10 minutes or until they are tender when pierced with a fork.
2. Add the Peas:
   • Once the potatoes are almost done, add the frozen peas to the same saucepan.
   • Cook for an additional 2 minutes until the peas are bright green and heated through.
3. Refresh and Drain:
   • Transfer the cooked potatoes and peas to a colander and rinse under cold water. This step stops the cooking process and helps retain the vibrant green color of the peas.
   • Drain thoroughly and let them cool slightly.
4. Smash the Potatoes and Peas:
   • Use the back of a wooden spoon or a fork to lightly crush the potatoes and peas. This step creates a rustic texture that helps absorb the dressing.

Step 2: Assemble the Salad

1. Combine the Ingredients:
   • Place the smashed potatoes and peas in a large mixing bowl.
   • Add the shredded chicken, sliced spring onions, celery, and baby rocket leaves.
2. Toss Gently:
   • Mix the ingredients lightly to combine, ensuring the rocket leaves remain intact and evenly distributed.

Step 3: Prepare the Dressing

1. Mix the Dressing:
   • In a small bowl, whisk together the whole-egg mayonnaise, lemon juice, and finely chopped chives.
   • Taste the dressing and adjust the lemon juice for your desired level of tanginess.
2. Incorporate the Dressing:
   • Add half of the prepared dressing to the salad mixture. Toss gently to coat all the ingredients evenly.

Step 4: Plate and Garnish

1. Serve the Salad:
   • Divide the salad among individual serving plates for a refined presentation or serve it family-style on a large platter.
2. Add the Final Touches:
   • Drizzle the remaining dressing over the plated salad.
   • Sprinkle toasted flaked almonds on top for added crunch.
   • Finish with a sprinkle of lemon zest for a fresh, zesty aroma.

Smashed Potato, Pea, and Chicken Salad Nutrition Information

Each serving of this smashed potato, pea, and chicken salad provides a wholesome balance of macronutrients and vibrant flavors. Here’s the breakdown:

Tips for Success

1. Choose the Right Potatoes:
   • Baby potatoes work best as their creamy texture holds up well when smashed.
2. Toast the Almonds:
   • Toasting the almonds enhances their flavor and adds a delightful crunch. Simply dry-toast them in a small pan over medium heat until golden brown.
3. Customize the Greens:
   • If baby rocket is unavailable, arugula or mixed salad greens can be great substitutes.
4. Make It Ahead:
   • This salad can be prepped in advance. Store the undressed salad and dressing separately in the refrigerator, and toss them together just before serving.

Why You’ll Love This Recipe

This smashed potato, pea, and chicken salad is a fantastic blend of textures and flavors, making it ideal for any occasion. The creamy dressing pairs beautifully with the crunchy celery, nutty almonds, and peppery rocket, while the lemon zest adds a bright finish. Whether served as a light lunch, a side dish, or the star of a picnic spread, this salad is sure to impress.

Enjoy the taste of spring with every bite!

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