Tenderstem Broccoli and Jerk Chicken Salad in Sweet Chilli, Honey and Soy Sauce
Hey! So… This is my first ever recipe post! Or at least the first ever recipe post I’ve shared with other human beans. I will add a photo of the salad as I make it just as soon as I can. (The one above is not my salad.) The ironic bit is I had this for lunch like half an hour ago, and I didn’t take a picture. But it takes really good, is FULL of veg, and is really green.
I really like tenderstem broccoli and think of it as broccoli’s slightly superior cousin. Which it is – I like the texture better, and I got this idea for a salad from a slightly wilting bag of broccoli, and some chicken that I’d cooked earlier in the week, seasoned with jerk seasoning. I also really fancied a beef and broccoli Chinese. So I made this instead.
- 85g raw chicken
- 1 tbsp jerk seasoning
- 3 squirts of Frylight Sunflower spray
- 200g tenderstem broccoli (stalks removed)
- 1 green pepper, sliced
- 1 stalk of celery, chopped into 0.5cm chunks
- 40g spinach (or two big handfuls)
- 1 tbsp soy sauce
- 1 tbsp sweet chilli sauce
- 1 generous tsp honey
- Splash of water
Preheat oven to 220 degrees, and place chicken on baking tray. Add frylight and jerk seasoning, and rub in. Cook for about 20 minutes or until no pink remains and juice runs clear. Remove from the oven and leave to cool.
For the salad, bring some water to the boil on the hob, and add the broccoli. Boil for about 4 minutes or until just tender. Drain, and find your salad spinner. (You don’t have one? But how… how do you stop things from being soggy?!) Add broccoli and other vegetables, give them a good rinse under cold water, and spin until well drained.
In a jug, combine soy sauce, sweet chilli and honey, and add a splash of water to loosen it up. I add extra water to dressing when I’m trying to lose weight as it makes it go further, and more easily coats the salad without increasing the quantity, but you can definitely make more dressing if you want to!
Slice chicken, add to salad, and when ready to eat drizzle sauce over and combine.
This packs up for lunch really well and obviously other green veg would work, except cucumber, which makes it super soggy. Please promise you’ll keep the dressing separate or you will have the saddest spinach leaves you’ve ever seen. You can eat this and make all the people you work with feel jealous of how wholesome you are while you eat, (and fantasise about their burgers at the same time). Win-win situation.
Let me know what you think! 🙂