Description
A vibrant and healthy Chicken, Broccoli & Beetroot Salad served with a creamy avocado pesto. This dish combines tender grilled chicken, charred broccoli, fresh watercress, crunchy beetroot, and aromatic basil pesto, making it a perfect nutritious meal option packed with flavor and texture.
Ingredients
Scale
Salad
- 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 leaves (reserve a handful for topping)
Avocado Pesto
- 1 avocado
- ½ garlic clove, crushed
- 25g walnut halves, crumbled
- 1 tbsp rapeseed oil
- Juice and zest of 1 lemon
- 2–3 tbsp cold water (for blending)
- Salt and pepper, to taste
Instructions
- Prepare the Broccoli: Bring a large pan of water to a boil. Add the thin-stemmed broccoli and cook for 2 minutes until just tender. Drain and immediately refresh under cold water to stop cooking and retain the bright green color.
- Grill the Broccoli: Heat a griddle pan over medium-high heat. Toss the drained broccoli in ½ tsp of rapeseed oil, then griddle for 2-3 minutes, turning occasionally until it develops a slight char. Remove from the pan and set aside to cool.
- Cook the Chicken: Brush the chicken breasts with the remaining 1½ tsp rapeseed oil and season with salt and pepper. Griddle the chicken breasts on the same griddle pan for 3-4 minutes on each side, or until cooked through and no longer pink inside. Remove from heat and allow to cool slightly, then slice or shred into chunky pieces.
- Make the Avocado Pesto: Pick the basil leaves, reserving a handful for salad topping. Place the rest in a food processor. Scoop the avocado flesh into the processor along with the crushed garlic, crumbled walnuts, 1 tbsp rapeseed oil, 1 tbsp lemon juice, 2-3 tbsp cold water, and a pinch of salt and pepper. Blitz until smooth and creamy. Transfer the pesto to a small serving dish.
- Prepare the Onion: Pour the remaining lemon juice over the thinly sliced red onions, and leave them to soak for a few minutes to soften and take on flavor.
- Assemble the Salad: Spread the watercress evenly over a large serving platter. Toss through the charred broccoli and drained red onion along with the lemon juice they were marinated in. Arrange the julienned or grated beetroot on top without mixing it in, then spread the sliced or shredded chicken pieces over the salad.
- Finish and Serve: Scatter the reserved basil leaves, lemon zest, and nigella seeds over the top for garnish. Serve immediately alongside the creamy avocado pesto for dipping or drizzling over the salad as desired.
Notes
- You can prepare the avocado pesto ahead of time but store it covered with cling film to prevent browning.
- Julienne or grate the beetroot finely for easier eating and a colorful presentation.
- Using a griddle pan adds lovely smoky charred flavors to both broccoli and chicken.
- Adjust lemon juice and seasoning in the pesto to balance creaminess and tanginess to your taste.
- Substitute walnuts with pine nuts or almonds if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Modern European
Keywords: chicken salad, broccoli salad, beetroot salad, avocado pesto, healthy salad, grilled chicken, watercress, nigella seeds, quick salad
