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Chicken and Crispy Broccoli Salad

30 min. | 590 kcal | easy |
Spicy, Family
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1. Setup Cut the broccoli into small pieces. Grate or cut the carrot into thin strips. Slice the lettuce. Crush the nuts. Reduce to a fine powder for kids.
2. Roast the nuts Heat a skillet over medium-high heat. Roast the nuts 2-3 minutes. Add the soy sauce and cook for 30 seconds. Remove from the pan.
3. Cook the chicken Add a drizzle of oil to the pan and reduce the heat to medium. Season the thighs with salt and pepper. Cook in the pan 6-7 minutes per side. Let the chicken rest 2-3 minutes before slicing.
4. Prepare the broccoli Put the broccoli in a bowl with the yogurt and the spice blend. Add salt and pepper. Mix well. Heat a generous drizzle of oil in a pan over medium high heat. Cook the broccoli until colored, about 3-5 minutes. Remove from the pan and place on a paper towel.
5. Plate your dish Toss the lettuce with the carrot, nuts, broccoli, chicken and the sauce. Adjust salt and pepper to taste. Bon appétit!
4 unit Chicken Thighs
1 unit Broccoli
2 unit Organic Nantes carrot (s)
0.5 unit Romaine Lettuce
120 ml Sweet Chili Sauce
30 g Cashews
1 unit Soy Sauce
1 unit Greek Yogourt 2%
30 ml Spice Mix(garlic powder,mustard powder,cornstarch)
What you need pans, bowls, tongs
590 kcal
% daily value
% daily value
carbohydrate 24g
fat 18g
cholesterol 360mg
fiber 4g
protein 80g
saturated 5g
sodium 481mg
sugar 6g
trans 0g