This simple, hearty chicken salad with fetta and olives is fresh, tasty and perfect served with a tangy mustard dressing.
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1.Place chicken in a medium saucepan with enough cold water to cover. Add lemon slices; bring to a simmer. Simmer, covered, over low heat, for 20 minutes or until chicken is tender. Transfer chicken to a plate, discard poaching liquid. Cool 10 minutes, then shred chicken.
2.Make mustard dressing. Place ingredients in a screw-top jar; shake well.
3.Cover peas in a small heatproof bowl with boiling water; stand 1 minute or until peas are bright green. Drain; refresh under cold water, drain.
4.Place onion, cucumber, lettuce, sprouts and mint in a large bowl; toss to combine. Add chicken, peas, olives and cheese to same bowl; toss to combine. Drizzle salad with dressing to serve.