By ChefD

January 30, 2015


By ChefD

January 30, 2015



1 cup frozen sweet peas, thawed

1 Nutrafarms Boneless breast of Chicken cooked and chilled cut into small pieces

1 bunch of radishes thinly sliced or cut into match sticks

2 cups shredded red cabbage

Juice of 1 lemon

¼ cup Melia extra Virgin olive oil

1 Tbsp. Dijon Mustard

2 Tbsp. White wine vinegar

Season with Salt and Pepper

Prep & Directions

1. Combine peas, Nutrafarms chicken, radish, and Cabbage in a medium bowl and mix well.

2. Add lemon juice, olive oil and Dijon in a small mason jar with a lid and shake well

3. Toss salad with dressing just before serving! Season with Salt and Pepper.

Serves 4



Chef Darryl Fletcher has been working with Nutrafarms for nearly a decade. His passion for making Canadian comfort while using locally-raised, Ontario ingredients is evident in every bite.

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