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Chicken, Broccoli & Grains Salad

Course Lunch, Salad
Keyword Chicken
Allergen Gluten Free
Protein Chicken
Category Quick Meals, Salad
Member Free
Prep Time 20 minutes
Servings 4
Calories 101

Equipment

  • 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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