Chicken & Broccoli Salad
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February 23, 2026
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Ingredients
Adjust Servings
| 2tbsp oil | |
| 3 chicken cutlets, pounded and cut into strips | |
| 1/4cup honey | |
| 2tbsp spicy brown mustard | |
| 1/2tsp pepper | |
| 1tsp salt | |
| 2 cloves garlic, crushed |
Sald
| 24ounces frozen broccoli florets, defrosted | |
| 2 oranges | |
| 1 pomegranate | |
| 1 head Romaine or Boston lettuce, chopped | |
| 1/2cup mayonnaise | |
| 1/4cup orange juice | |
| 2tbsp rice vinegar | |
| 2tbsp maple syrup | |
| 2tbsp snipped chives | |
| pinch of salt | |
| 1/2tsp pepper |
Directions
1.
Whisk honey, mustard, garlic, salt and pepper. Add chicken strips and toss to coat.
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2.
Heat oil in frying pan. Add chicken strips and cook approximately five minutes, or until cooked
through. Transfer to paper towel- lined plate.
In the same frying pan, add broccoli florets and season with a pinch of salt and pepper. Toss and
cook on low heat for 2 – 3 minutes to heat and absorb the flavors.
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3.
Whisk mayonnaise until smooth. Add orange juice, vinegar and remaining dressing ingredients
and whisk until all are incorporated.
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4.
Chop orange into segments. Separate pomegranate arils.
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5.
To assemble salad, layer romaine, broccoli, chicken strips, orange segments and pomegranate
arils. Dress and toss immediately before serving.
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