Chicken & Broccoli Salad (LC)

Ingredients

• 200g broccoli, cut into florets
• ½ tsp olive oil
• Black pepper, for seasoning
• 12 cherry tomatoes, halved
• ½ large red onion (1 small), chopped
• 2 tbsp full-fat Greek yoghurt
• 1 tbsp mayonnaise
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• Squeeze of lemon juice (optional)
• 1 tsp dried Italian herbs
• ½ tsp garlic powder
• ½ tsp onion powder
• Large handful of salad leaves
• 60g Parmesan cheese, grated
• Approx 200g roast/cooked chicken, shredded or diced

Add to Shopping List

Instructions

1. Add the broccoli to an air fryer basket and drizzle over the olive oil. Season with black pepper and cook at 180°C for 8-10 minutes or until tender. Set aside to cool slightly.

2. In a large bowl, add the cooked broccoli, cherry tomatoes and red onion.

3. In a separate small bowl, mix together the Greek yoghurt, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice (if using), dried Italian herbs, garlic powder, onion powder and a pinch of black pepper. Taste test and add more seasoning if required.

4. Pour the dressing over the vegetables and mix well to combine.

5. To serve, place the salad leaves in a large bowl, add the dressed vegetables, sprinkle over the Parmesan cheese, then top with the chicken.

Note - This salad tastes even better after resting in the fridge. Store the dressed vegetables separately in the fridge for up to 3 days and serve with the salad and chicken when needed.

Lunch

Serves: 2