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Broccoli Chicken Salad

Broccoli Chicken Salad (gluten free, dairy free)

Print Recipe
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
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 540

Equipment

  • 1 Blender

Ingredients

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

Instructions

  • 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