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Broccoli, Blueberry & Beetroot Chicken Salad by Zola Nene

23 Minutes
4 Servings
12 Ingredients

Description

This Broccoli, Blueberry and Beetroot Chicken Salad recipe by Zola Nene is a refreshing, wholesome and flavour-packed meal that’s as delightful to the eyes as it’s to the taste buds. It’s the perfect spring salad and super easy to whip up. Sweet baby broccoli, julienne carrots and earthy beetroot form the base of this colourful salad, while juicy blueberries introduce a delicious burst of freshness. Coat the vegetable mix with our Forage and Feast Orange Vinaigrette and mayonnaise. For a protein boost, add succulent free-range chicken fillet strips, seared to golden perfection, and drizzled with a tantalising blend of honey and spices.  Need to make this Broccoli, Blueberry and Beetroot Chicken Salad right now, but finding your pantry lacking a few essentials? No problem! Get everything you need on Checkers Sixty60, and we’ll deliver the ingredients in 60 minutes.

Directions

1. Finely slice the broccoli stalks and roughly chop the heads. Place them into a bowl along with the carrot, beetroot and blueberries.

2. Mix the mayonnaise and vinaigrette, then pour over the vegetables and toss well to coat. Set aside.

3. Drizzle the chicken with olive oil, then season with salt, pepper, chilli flakes and paprika and toss well to coat.

4. Fry the chicken in a hot pan until golden and cooked through. Drizzle with honey and stir to coat.

5. Place the salad into serving bowls and top with the chicken to serve.

Ingredients

  • 125g sweet baby broccoli
  • 100g julienne carrots
  • 100g julienne beetroot
  • 100g blueberries
  • ⅕ cup (50ml) mayonnaise
  • ¼ cup (60ml) Forage and Feast Orange Vinaigrette
  • 500g free-range chicken fillet strips
  • 1 tbsp. (10ml) Forage and Feast Olive Oil
  • Salt and pepper to taste
  • A pinch of chilli flakes
  • 1 tsp. (5ml) paprika
  • 2 tsp. (10ml) honey