This salad works well with fish as well as chicken and is even better made the day before.


  • 1 small head broccoli

  • ¾ cup cooked quinoa

  • 2 tbsp toasted slivered almonds

  • 2 tbsp sultanas

  • 300g grilled chicken breast

  • Dressing

  • 2 tsp honey

  • 1 tbsp apple cider vinegar

  • 1 tbsp Dijon mustard

  • 1 tbsp lemon juice 

  • 2 tbsp extra virgin olive oil


  • 1.

    Heat fry pan to medium-high heat. Spray with oil spray and brown chicken on each side. Turn heat down to medium and cook chicken for 5-10 minutes until cooked through.

  • 2.

    Meanwhile, cut broccoli into large pieces and shred using the shredder attachment of a food processor.

  • 3.

    In a large bowl combine cooked quinoa, shredded broccoli, toasted almonds and sultanas.

  • 4.

    In a separate mixing dish combine dressing ingredients and whisk until well incorporated.

  • 5.

    Pour dressing over salad and stir gently to combine. Top with chicken breast.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 217kj
  • Fat Total 8g
  • Saturated Fat 1g
  • Protein 19g
  • Carbohydrate 16g
  • Sugar 5g
  • Sodium 92mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Gluten free, high protein.

This recipe was provided by FitazFK

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