Broccoli Chicken Salad (gluten free, dairy free)
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This recipe is for 4 servings. Each servingĀ is about 540 kcal (48 g protein, 26 g carbs, 22 g fat).
Course Main Course
Cuisine International
Keyword flavorful, light, salad, substantial
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
Chicken
- 600 g chicken breast
- 1 tsp Spices nutmeg, salt, pepper
- 1 tbsp canola oil
Sautee
- 450 g broccoli florets only
- 220 g purple cabbage shredded
Blend
- 2 tbsp miso paste
- 40 g almond butter
- 150 ml orange juice from 2 oranges
- 20 g scallions light green parts
Toss
- 70 g sultanas
- 50 g slivered almonds toasted
- 40 g scallions green parts only, chopped
Rub chicken in spices and oil. Grill on a hot pan until cooked through. Shred.
600 g chicken breast, 1 tsp Spices, 1 tbsp canola oil
In the same pan saute broccoli and cabbage until slightly softened.
450 g broccoli, 220 g purple cabbage
Blend miso, almond butter, orange juice and light green scallions in a blender.
2 tbsp miso paste, 40 g almond butter, 150 ml orange juice, 20 g scallions
Combine all
70 g sultanas, 50 g slivered almonds, 40 g scallions