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Chicken, broccoli and kale salad served in a bowl.

Chicken, Broccoli & Kale Salad


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  • Author: Caitlin Rule
  • Total Time: 45 minutes
  • Yield: Serves 4-6 1x

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

  1. Preheat the oven to 200°C/ 400°F and line a baking sheet with parchment paper.
  2. 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
  3. Prepare the quinoa according to the package instructions.
  4. 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.
  5. In a small bowl, whisk together yogurt, tahini, lemon juice, vinegar, mustard, salt, and pepper until creamy.
  6. 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.
  7. Add the roasted broccoli, carrots, shredded chicken, quinoa, almonds, and cranberries to the massaged kale.
  8. Drizzle half of the dressing over the salad and toss everything together.
  9. 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