with Honey & Wholegrain Mustard Dressing
Light and bright, this salad is packed with so much goodness that it’ll keep you nice and satisfied. With baby broccoli, crisp apple, crunchy walnuts and a honey mustard dressing, this salad acts as the perfect accompaniment to seared chicken steaks.
Allergens
Utensils
Tags
Baby broccoli
1
Chicken breast
330 g
Red Apple
1
Spinach & rocket mix
1 packet
Walnuts
1 packet
Wholegrain mustard
1 packet
Zucchini
1
Olive oil
1 drizzle
Vinegar
1 drizzle
Honey
1 tsp
- Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. Thinly slice zucchini into sticks.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli and zucchini, tossing, until tender, 5-6 minutes. Transfer to a large bowl and allow to cool slightly.
- Meanwhile, thinly slice apple into wedges.
- Roughly chop walnuts.
- Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
- In a small bowl, combine wholegrain mustard and the honey with a drizzle of olive oil and vinegar. Season to taste and set aside.
- Season chicken steaks generously with salt and pepper on both sides.
- Wipe out frying pan and return to medium-high heat with a drizzle of olive oil.
- Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded).
Transfer to a paper towel-lined plate.TIP: The chicken is cooked when it is no longer pink inside.
- To the bowl with cooled veggies, add apple, spinach & rocket mix and the mustard dressing. Toss to combine and season to taste.
- Slice chicken if preferred.
- Divide seared chicken and baby broccoli salad between plates. Sprinkle over walnuts to serve. Enjoy!
410
kcal
Calories
1720
kJ
Energy (kJ)
17.2
g
Fat
2.1
g
of which saturates
14.5
g
Carbohydrate
13
g
of which sugars
6.1
g
Dietary Fibre
45.6
g
Protein
0
mg
Cholesterol
356
mg
Sodium
