Roasted Broccoli Chili Chicken Salad

Roastie toastie broccoli is my friend and yours! The broccoli really bolsters the salad and gives it a smokey flavour that takes it over the edge into salad heaven.

It also adds much needed bulk to the salad so you don’t feel like reaching for some carbs or gluten laden bread.

The chilli chicken gives it a real spicy kick and the golden slightly crunchy chopped halloumi is magic. All drizzled in a dill vinaigrette dressing.

Great for dinners or eat cold the next day for lunch. So healthy, so tasty!

Enjoy! Paige x

Roasted Broccoli Chili Chicken Salad

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Yield: 4

Author: Paige

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

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Ingredients

Roasted Broccoli Chili Chicken Salad

• 2 broccoli heads, chopped
• 2 cloves garlic, diced
• 3 tablespoons extra virgin olive oil
• 14 oz chicken tenderloins
• 1/2 teaspoon cayenne pepper
• 4 oz halloumi cheese, thinly sliced
• Salt & pepper to taste

Dill Salad Dressing

• 4 sprigs fresh dill
• Juice of half a lemon
• 1 tablespoons white wine vinegar
• 4 tablespoons olive oil
• Salt & pepper to taste

Instructions

Dark Chocolate Covered Strawberries

1. Preheat oven to 355 degrees F fan bake.
2. On a baking paper lined baking sheet, place broccoli and garlic. Drizzle with 2 tablespoons olive oil and salt & papper to taste. Toss broccoli till it’s coated in the oil.
3. Place broccoli in the oven for 12 - 15 minutes depending on your oven, stir occasionally until slightly charred looking. Remove from oven. Add to serving bowl.
4. Whilst your broccoli is cooking. Place a large skillet on a medium - high heat. Add 1 tablespoon olive oil. Once pan is hot add chicken tenderloins. Season with cayenne pepper and salt &pepper.
5. Slightly brown chicken off on both sides 2 - 3 minutes each side. Reduce heat to low - medium. Continue cooking for 10 - 12 minutes until cooked through, flipping chicken occasionally.
6. Place chicken on top of your broccoli. Using the same skillet, add halloumi cheese. Cook for 1 - 2 minutes on each side until golden and crisp. Chop into half-inch pieces. Sprinkle on salad.
7. Finely chop dill. Place into a small bowl. Add lemon juice, vinegar, olive oil, and S&P. Whisk together. Pour all over salad. Serve warm or chilled! x

Nutrition Facts

Calories

528

Fat

35 g

Sat. Fat

9 g

Carbs

22 g

Fiber

8 g

Net carbs

14 g

Sugar

6 g

Protein

36 g

Sodium

654 mg

Cholesterol

64 mg

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roasted broccoli chicken salad

Salad, Dinner, Lunch

American

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