Directions

What are we cooking today?

1. This delicious salad can be a meal or a side.

Getting started

1. Place chicken in saucepan and cover with cold water. Bring to the boil over medium-high heat, then reduce heat to low and simmer for 10 minutes.

2. Remove from the heat and cool the chicken in the pan for about 10 minutes, then drain. When cool enough to handle, finely shred.

3. Meanwhile: blanch peas in a saucepan of boiling salted water for 2 minutes or until just tender. Drain, refresh in a bowl of iced water, then drain again.

4. Place the verjuice or vinegar, mustard and olive oil in a large bowl and season to taste with sea salt and freshly ground black pepper. Whisk to combine.

5. Add the shredded chicken, peas, spring onion and lettuce to the dressing, then toss to combine.

6. Serve immediately.

Annabelle's tips

1. I sometimes add shredded carrot. It gives a bit of colour and another flavour dimension.