Chicken, broccoli & beetroot salad with avocado pesto

Chicken, broccoli & beetroot salad with avocado pesto

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(4 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
This superfood supper is packed with ingredients to give your body a boost, such as red onion, nigella seeds, walnuts, rapeseed oil and lemon

Nutrition and extra info

  • Healthy
  • Gluten-free

Nutrition: per serving

  • kcal320
  • fat18g
  • saturates3g
  • carbs8g
  • sugars6g
  • fibre6g
  • protein29g
  • salt0.3g
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Ingredients

  • 250g thin-stemmed broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 skinless chicken breast
  • 1 red onion, thinly sliced
  • 100g bag watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 2 raw beetroots (about 175g), peeled and julienned or grated
  • 1 tsp nigella seeds

For the avocado pesto

  • small pack basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 1 avocado
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • ½ garlic cloves, crushed
  • 25g walnut halves, crumbled
  • 1 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • juice and zest 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Bring a large pan of water to the boil, add the broccoli and cook for 2 mins. Drain, then refresh under cold water. Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the rapeseed oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool. Brush the chicken with the remaining oil and season. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.

  2. Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.

  3. Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don’t mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.

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Comments, questions and tips

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Comments (2)

jonesfamily's picture
5

Really delicious.
will be making this again and again

elle-london's picture
3.75

The second time I made this I used coconut oil instead and it was much better. I also only used half the lemon and it gave a more balanced flavour.

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