Description
This roasted broccoli and kale salad with chicken is hearty, nutritious, and packed with flavour. It features quinoa, crunchy almonds, sweet cranberries, and a creamy yogurt-tahini dressing.
Ingredients
Scale
- 2 small heads (280g) broccoli florets
- 2 carrots, peeled and sliced
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1 bunch (220g/ 5 cups) kale, washed + chopped
- 350g (about 2 small) chicken breasts
- ½ cup uncooked quinoa
- ⅓ cup dried cranberries
- ⅓ cup roasted almonds, chopped
Tahini Yogurt Dressing:
- ⅓ cup low fat plain greek yogurt
- 2 tablespoons tahini
- 1½ tablespoons dijon mustard
- 3 tablespoons lemon juice
- ⅓ cup white wine vinegar
- 1 teaspoon salt
- Black pepper, to taste
- 1 tablespoon honey (optional)
Instructions
- Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
- Toss the broccoli florets and sliced carrots with olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer and roast for 25 minutes, or until lightly browned
- Prepare the quinoa according to the package instructions.
- To poach the chicken, place chicken breasts in a pot and cover with cold water or broth. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 10-15 minutes, or until the chicken is cooked through. Remove the chicken from the pot and let it cool slightly before shredding with your fingers or a fork.
- In a small bowl, whisk together yogurt, tahini, lemon juice, vinegar, mustard, salt, and pepper until creamy.
- Place the kale leaves in a large mixing bowl. Pour 2 tablespoons of dressing over the kale and massage it with your hands for about 1 minute until softened and well-coated.
- Add the roasted broccoli, carrots, shredded chicken, quinoa, almonds, and cranberries to the massaged kale.
- Drizzle half of the dressing over the salad and toss everything together.
- Finish with the remaining dressing drizzled on top and enjoy!
Notes
- Store leftover salad in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 431
- Fat: 17.1g
- Saturated Fat: 1.9g
- Carbohydrates: 30.9g
- Fiber: 8.4g
- Protein: 38.5g