Dinner

Chicken, Broccoli & Beetroot Salad with Avocado Pesto Recipe

ByNoah Steele January 22, 2026January 22, 2026

Introduction

This vibrant chicken, broccoli, and beetroot salad is a fresh and healthy meal, perfectly balanced with creamy avocado pesto. It’s quick to prepare and packed with colors and flavors that make it a delightful dish for any season.

A plate holds a fresh salad with several layers: at the bottom are thin, dark red strips of beetroot and light purple slices of onion; on top, there are bright green leafy vegetables and broccoli florets scattered around. Grilled chicken pieces with a slightly charred texture are spread evenly across the salad, topped with light yellow lemon zest curls and a few small green basil leaves. Next to the plate, a white bowl contains a smooth, bright green dip with a spoon inside. The plate and bowl sit on a red and white checkered cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g thin-stemmed broccoli
2 tsp rapeseed oil

3 skinless chicken breasts
1 red onion, thinly sliced

100g bag watercress
2 raw beetroots (about 175g), peeled and julienned or grated

1 tsp nigella seeds
small pack basil
1 avocado

½ garlic clove, crushed
25g walnut halves, crumbled
1 tbsp rapeseed oil

juice and zest of 1 lemon

Instructions

Step 1: Bring a large pan of water to the boil and cook the broccoli for 2 minutes. Drain and refresh under cold water to stop the cooking. Toss the broccoli in ½ tsp rapeseed oil and griddle in a hot pan for 2-3 minutes until slightly charred. Set aside to cool.
Step 2: Brush the chicken breasts with the remaining rapeseed oil and season with salt and pepper. Griddle for 3-4 minutes each side or until fully cooked through. Let cool, then slice or shred into chunky pieces.

Step 3: To make the pesto, pick basil leaves and set aside a handful for garnish. Place the rest in a food processor with avocado flesh, crushed garlic, crumbled walnuts, 1 tbsp rapeseed oil, 1 tbsp lemon juice, 2-3 tbsp cold water, and seasoning. Blitz until smooth, then transfer to a serving dish.
Step 4: Pour the remaining lemon juice over the sliced red onions and let them soak for a few minutes to soften and mellow the flavor.
Step 5: Arrange the watercress on a large platter. Toss in the broccoli and the lemon-soaked onions with their juice. Add the julienned beetroot on top without mixing it in, then arrange the sliced chicken over the salad.

Step 6: Scatter the reserved basil leaves, lemon zest, and nigella seeds over the salad. Serve immediately with the avocado pesto on the side.

Tips & Variations

Substitute chicken with grilled tofu or chickpeas for a vegetarian version.
Add a sprinkle of toasted pumpkin seeds for extra crunch.

Use spinach or kale instead of watercress for a different leafy base.
If you don’t have nigella seeds, black sesame seeds make a good alternative.

Storage

Store any leftover salad and avocado pesto separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently or enjoy the salad cold. Pesto may darken slightly but will still taste fresh; stir before using.

How to Serve

The dish shows a white plate filled with a fresh salad made of several colorful layers: at the bottom, there are thin, long strips of deep red beetroot and thinly sliced purple onions, topped with bright green broccolini florets and fresh green leaves scattered all over. On top of this, there are pieces of grilled chicken with a slightly charred texture, showing golden brown and white colors. Thin yellow lemon zest curls are sprinkled over the chicken and salad for a bright touch. Next to the plate, there is a small white bowl filled with a smooth, creamy green dip with a spoon inside, placed on a red and white checked cloth. A fork and a knife rest beside the plate on the cloth, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare and assemble the salad just before serving to keep the ingredients fresh and vibrant, especially the avocado pesto which can brown if left too long.

What can I use if I don’t have a griddle pan?

You can cook the broccoli and chicken in a regular frying pan or under the grill. The goal is to get a slight char for extra flavor, but cooking thoroughly is the priority.