Chicken Broccoli Salad Recipe
- cook TIME 25 mins
- prep TIME 5 mins
- total TIME 30 mins
Ingredients (13)
- 8 oz skinless boneless chicken breast
- 6 oz broccoli cut into florets
- 3 oz lettuce mix
- 4 oz pomegranate seeds
- 0.5 oz crumbled feta cheese
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 2 tbsp olive oil
- 1 tbsp honey
- 2 tbsp parsley chopped
- 1 tsp lemon juice
- 2 tsp traditional Dijon mustard
- 1/4 tsp salt
INSTRUCTIONS
Prep:
Cut the broccoli into florets: Place the broccoli on a cutting board, the large stem facing up. With a paring knife, slice the large florets away from the large stem, one by one. Half or quarter the florets to have even pieces.
Finely chop the parsley.
Cook:
Season the chicken: Add 1/2 tsp garlic powder and 1/2 tsp paprika to 8 oz skinless boneless chicken breast. Rub the seasonings onto the meat to coat evenly.
Air-fry the chicken: Place the chicken into an air fryer and cook at 400°F for 15 minutes.
Boil the broccoli: In a pot over medium heat, bring water to a boil, then add 6 oz broccoli and cook for 3 minutes. Remove the broccoli with a strainer, then place them into a bowl of ice water to retain their bright green hue and crunchy texture.
Make the sauce: In a small mixing bowl, add 2 tbsp olive oil, 1 tbsp honey, 1 tsp lemon juice, 2 tsp mustard, and 1/4 tsp salt. Mix to combine.
Slice the chicken: On a cutting board, cut the chicken breast into 1/2-inch slices.
Assemble the salad ingredients: Arrange the 3 oz lettuce mix, broccoli, chicken, 4 oz pomegranate seeds, 0.5 oz feta cheese, and 2 tbsp parsley on serving plates.
Drizzle with the sauce, then serve!
