Chicken, Broccoli & Grains Salad
This Chicken, Broccoli & Grains Salad is a wholesome, satisfying dish that delivers big on both flavour and nutrition. It’s packed with fibre-rich grains, lean chicken breast, a medley of colourful vegetables, and fresh herbs. The star of the dish is the Simply Wholesome Pantry Quick Cook Grains, which make this recipe fast and fuss-free, without compromising on texture or taste.
Pan-fried zucchini and broccolini add a touch of charred goodness that brings out their natural sweetness, while roasted red peppers and spring onion lift the dish with brightness and crunch. A generous scattering of toasted almonds adds just the right amount of nutty texture, and the fresh lemon and olive oil dressing ties it all together beautifully.
It’s a great option for weekly meal prep or an easy family dinner, and can be served warm or cold. With every forkful, you’ll get a delicious mix of grains, greens, and protein, making it as nourishing as it is delicious.
Chicken, Broccoli & Grains Salad
Rate this RecipeEquipment
- Medium saucepan
- Frying pan
- Chopping board & knife
- Large mixing bowl
- Measuring Cups & Spoons
Ingredients
- 1 cup baby spinach roughly chopped
- 1/2 cup Simply Wholesome pantry quick cook grains millet & lentils
- 1 teaspoon chicken or vegetable stock
- 1/2 cup red peppers roasted, cut into strips
- 2 spring onion finely chopped
- 1 cup chicken breast cooked, sliced
- 1/2 cup mint finely chopped
- 1 green zucchini sliced into half moons
- 1 bunch broccolini washed and roughly chopped
- 1/2 cup flaked almonds toasted
- 1-2 tablespoons extra virgin olive oil
- 1/2 lemon juice squeezed
Instructions
- Bring a medium pot of water to a rapid boil. Add the stock and Simply Wholesome Pantry Quick Cook Grains, then let them cook for 10 minutes. Remove, drain, and set aside.
- In a frying-pan, heat 1-2 tablespoons of olive oil over medium-high heat. Add the sliced zucchini and broccolini, and pan-fry for about 2-3 minutes until lightly charred and cooked, but still retaining some bite.
- In a large bowl, combine the cooked grains with spinach, red peppers, spring onion, chicken breast, mint, lightly charred zucchini, broccolini, and almonds. Mix well.
- Drizzle with lemon juice and extra virgin olive oil, then toss to coat. Season well with salt & pepper.
Notes
Tips for Beginners
- Cook the grains in stock for extra flavour.
- Don’t overcook the veggies, a light char is perfect.
- Toast almonds in a dry pan for 2–3 minutes for added crunch.
Serving Suggestions
- Serve warm for dinner or cold as a packed lunch.
- Great with a side of hummus or tzatziki.
- Can be wrapped in flatbread for an on-the-go meal.
Storage Advice
- Fridge: Store in an airtight container for up to 3 days.
- Best enjoyed fresh or slightly reheated.
Substitutions
- Chicken: Swap for roast chickpeas or grilled tofu for vegetarian.
- Grains: Use quinoa, brown rice, or couscous if preferred.
- Almonds: Sub with pumpkin seeds or sunflower seeds for nut-free.
FAQs
1. Can I make this salad ahead of time?Yes! It holds up well for a few days and is ideal for meal prep. 2. Can I use leftover roast chicken?
Absolutely. Leftover roast or rotisserie chicken works perfectly here. 3. Is this recipe gluten-free?
Yes, as long as the grains used are gluten-free (millet and lentils typically are). 4. Can I make it dairy-free?
This recipe is naturally dairy-free. 5. What if I don’t have stock?
You can cook the grains in plain water, just season them well after cooking.
Helpful Hints
- Batch-cook the grains ahead for even quicker prep.
- For extra zing, add a spoonful of pesto or a drizzle of balsamic glaze.
- Use whatever green vegetables you have on hand—asparagus, green beans, or peas all work beautifully.
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