Chicken broccoli-quinoa salad with buttermilk dressing 

This chicken broccoli-quinoa salad is fresh, hearty and absolutely delicious.

The herbs instantly make the dish more beautiful and flavourful – the perfect midweek dinner salad.

SERVINGS
4
ACTIVE TIME
10 MINUTES
TOTAL TIME
30 MINUTES
LEVEL
EASY
INGREDIENTS

4 chicken breasts
Salt and pepper to taste
1 tablespoon olive oil
food4four buttermilk dressing

FOR THE SALAD
½ red onion, finely chopped
2 small heads of broccoli, cut into bite-size florets
Salt, to taste
1 cup bulgur or quinoa
½ cup coarsely chopped parsley
¼ cup coarsely chopped tarragon
¼ cup coarsely chopped almonds

METHOD

Prepare all your ingredients.

Add the bulgur to a mixing bowl, cover with boiling, salted, water and let it stand, covered, until needed.

To make the dressing; Whisk the buttermilk, olive oil, vegetable oil, lemon zest, lemon juice, rice vinegar, pepper, and 1 teaspoon salt in a medium bowl. Taste and season if needed.

Stir the onion and 2 tablespoons of buttermilk dressing together and set aside.

Heat a medium frying pan over medium-high heat. Season the chicken with salt and pepper and fry in the heated pan until done to your preference. Set aside to rest for 5 minutes; cut into 1cm slices.

Cook the broccoli in a sauce pan of boiling, salted water until crisp-tender, about 1 minute. Using a slotted spoon, transfer broccoli to a bowl of ice water; let it cool. Drain and place on a kitchen towel.

Add the chicken, dressed onion, broccoli, parsley, tarragon and nuts, to the bulgur and toss to combine. Drizzle with the dressing and season with more salt if needed.

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