Chicken & Broccolini Salad

Chicken & Broccolini Salad

enough for: 2
tales: 30 minutes
2 chicken breasts
1 bunch broccolini or broccoli, halved crosswise
1 lemon
2 handfuls baby spinach leaves, washed
handful roasted almonds

1. Bring 4 cups water to the boil in a medium saucepan.

2. Add chicken and place broccolini in a strainer over the chicken so the broccolini will steam. Cover with a lid and simmer gently for 5 minutes.

3. Turn heat off and allow chicken and broccolini to stand for 20 minutes.

4. Meanwhile whisk 1 tablespoon lemon juice, zest of the lemon and 4 tablespoons extra virgin olive oil in a large bowl.

5. Pat broccolini dry with paper towel and toss in the dressing. Slice or shred chicken and add to the dressing along with spinach. Toss and serve with almonds scattered over.

Prepare Ahead?

Like most salads, the leaves start to wilt once dressed so not the greatest for preparing in advance. You could poach the chicken and cook the broccolini ahead of time and keep in the fridge until you’re ready to serve.

Leftover Potential

If you don’t mind soggy salad leaves, will keep in the fridge for a few days.

Variations

vegetarian – skip the chicken poaching. Steam the broccolini for about 8 minutes or until tender. Serve salad with generous spoonfuls of soft goats cheese, ricotta or with poached eggs.

vegan – replace chicken with a drained can of butter beans, lentils OR some pan fried tofu cubes – season very generously.

nut-free – replace the almonds with finely diced red onion for colour and crunch.

more wintery – serve chicken warm on a bed of cashew & cauliflower mash.

carb lovers / more substantial – serve with cooked quinoa or brown rice tossed through.

more substantial (low carb) – extra almonds. Mayo.

paleo (grain, legume & dairy-free) – replace butter with olive oil.

Waste Avoidance Strategy

chicken breasts – freeze them.

broccolini or broccoli – can be frozen. Or steam it and it will keep in a container in the fridge for a few weeks.

lemon – will keep for months in a plastic bag in the fridge.

baby spinach – use for another meal or freeze it (will wilt when defrosted so best to serve slightly warmed when you do use it).

almonds – pantry.

Problem Solving Guide

can’t find broccolini? -just replace with a head of regular broccoli chopped into florettes.

chicken tough or dry? – this means the chicken has been cooked at too high a temperature. Next time keep an eye on it in the initial simmering phase to make sure it’s at a gentle simmer.

broccolini too crunchy – I like a little crunch but if it’s difficult to eat, the broccolini hasn’t been cooked enough. Could be that your steamer setup is allowing too much heat to escape. Next time try adding the broccolini in with the chicken and simmering it rather than steaming.

broccolini brown / lifeless – either the broccolini wasn’t the freshest to start with or you’ve over cooked it. Next time check the broccolini during the poaching process and remove and toss in the salad when it’s no longer crunchy.

salad too dry – sounds like not enough dressing. Either drizzle over a little more olive oil and vinegar or mix up another batch of dressing in a small bowl and toss that over.

too bland? don’t forget to season generously. And possibly sharpen things up with a little more vinegar.

Serving Suggestions

A wonderful light, fresh meal on its own.

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