Summer chicken salad

Crunchy and light, this recipe makes the perfect summer salad.

Summer chicken salad

This vibrant summer salad is quick and easy to make, and super healthy.

Serves 6 Prep time 25 minutes Cook time 5 minutes



  • Bunch of asparagus, ends removed and cut in half lengthways
  • 1 small cooked chicken, skin and bones discarded, meat shredded
  • 140g fresh or frozen peas
  • 2 tbsp white wine vinegar
  • 250g radish, sliced
  • 1 large curly round lettuce or 2 little gem lettuces
  • 3 tbsp rapeseed oil
  • Handful pea shoots
  • 1 red onion, thinly sliced
  • 200g pack sugar snap peas
  • 2 tbsp elderflower cordial
  • Zest and juice of 1 large lemon


  1. Bring a medium pan of water to the boil and fill a large bowl with ice-cold water.
  2. Cook the asparagus in a medium pan of boiling water. After cooking for around a minute, add the sugar snap peas.
  3. After a further 30 secs, add the peas and continue boiling for a further 30 seconds more before quickly draining and tipping the vegetables into a bowl of ice-cold water. (This will ensure they keep their bright colour).
  4. Once in the cold water for around 2 minutes, drain the vegetables and set aside.
  5. Dry your bowl, pour in the dressing ingredients with plenty of seasoning and whisk together.
  6. To the mixture add the chicken, radishes, onion, vegetables, lettuce and gently toss everything together.
  7. Turn the salad out onto a large sharing plate and scatter over the pea shoots.

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