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Broccoli Salad with Chicken


1 glove garlic (grated)
1 cup olive oil
1 Tbs whole grain mustard
1 Tbs honey
3 Tbs white wine vinegar
salt & pepper to taste

handful rocket
5 medium broccoli heads
5 walnuts
1 tsps poppy seeds
1 wheel feta
chicken (optional)


Mix the grated garlic, olive oil, whole grain mustard, honey, white wine vinegar in bowl. Season to taste with salt and pepper. Pour into a jar with a lid and store in the refrigerator.

Cut the chicken breasts in half lengthways so you are left with eight chicken strips. Heat a griddle pan, brush strips with oil and cook the chicken for 3 – 4 minutes each side until cooked through.

Cook the broccoli for 5 minutes in boiling water with a pinch of salt. Drain the water and pat dry.

Layer the rocket, broccoli, nuts, feta and chicken in a salad dish. Sprinkle with poppy seeds.

Shake salad dressing jar and drizzle over salad.

Serves: 4

Cooks in: 15 minutes

Difficulty: Very easy

Pairs well with Survivor Chenin Blanc.


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