Name: CHICKEN, BROCCOLI AND CRANBERRY SALAD
Cook time: 20 min
Ingredients: 1 large broccoli; 250 g microwave pouch black or brown rice ((8.8oz)); 600 g boneless, skinless chicken thighs ((1lb 5oz)); 1 tsp olive oil; 60 g Mediterranean rocket or baby spinach ((2.1oz)); 35 g sango sprouts ((1.2oz)); 1/2 cup finely grated parmesan ((40g)); 1/3 cup sweetened dried cranberries ((50g)); 2 Tbsp sunflower seeds; 2 Tbsp olive oil; 2 Tbsp lemon juice; 1 Tbsp honey; 1 Tbsp aioli; 2 tsp Dijon mustard; 1 Tbsp chopped parsley ((optional))

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With lots of interesting textures and flavours, this chicken, broccoli and cranberry salad makes a nice change from your usual salad.

This is a really easy meal that’s ready in just 20 minutes. You could leave out the chicken and serve it as a side salad too. The cranberries add a nice touch for the upcoming festive season!

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CHICKEN, BROCCOLI AND CRANBERRY SALAD

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 20 minutes

Serves: 4

With lots of interesting textures and flavours, this chicken, broccoli and cranberry salad makes a nice change from your usual salad.

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Ingredients

SALAD

1 large broccoli
250 g microwave pouch black or brown rice (8.8oz)
600 g boneless, skinless chicken thighs (1lb 5oz)
1 tsp olive oil
60 g Mediterranean rocket or baby spinach (2.1oz)
35 g sango sprouts (1.2oz)
1/2 cup finely grated parmesan (40g)
1/3 cup sweetened dried cranberries (50g)
2 Tbsp sunflower seeds

DRESSING

2 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp aioli
2 tsp Dijon mustard
1 Tbsp chopped parsley (optional)

Instructions

PREPARE SALAD INGREDIENTS
Chop broccoli into small pieces. Place in a microwave steamer or microwave-safe dish and cook for 2-3 minutes, until tender. Microwave rice.
Dice chicken into approximately 2cm cubes. Heat oil in a medium-large frying pan over medium-high heat and cook the chicken until lightly browned and cooked through (around 5 minutes). Remove from heat.
MAKE DRESSING
Whisk together oil, lemon juice, honey, aioli, mustard and chopped parsley. Season with salt and pepper to taste.
SERVE
In a large salad bowl, combine broccoli, rice and chicken. Pour dressing over and toss to combine. Add spinach, sprouts, parmesan, cranberries and sunflower seeds and toss again. Divide between individual serving bowls and eat warm.

Recipe Notes

WINE MATCH: Try a Chardonnay.
GLUTEN-FREE OPTION: Make sure aioli is gluten-free.
INGREDIENT NOTES / SWAPS: Chicken tenderloins are a good alternative to chicken thighs. If you can’t find sango sprouts, try alfalfa sprouts instead. You could easily omit the meat and have this as a side salad at a barbecue.
STORING AND REHEATING: Store in an airtight container in the fridge. Can be eaten cold or reheated in the microwave.