Smokey Chicken & Charred Broccoli Salad
with Avocado & Honey-Mustard Dressing
- Milk
- Soy
- May contain traces of allergens
Keep tonight’s meal fresh and fabulous with this wholesome delight! Smokey grilled chicken pairs perfectly with a vibrant super green salad loaded with crispy air-fried broccoli and creamy avocado. Tossed in a zesty dressing and drizzled in herby mayo, it’s a light, flavourful meal that’ll have you coming back for seconds. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Honey-Mustard Sauce
(Contains: Milk; May be present: Soy)
1
Avocado
320 g
Chicken Breast
1
Broccoli
2
Garlic
1 sachet
Kiwi Spice Blend
1
Lemon
1
Spring Onion
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Cut broccoli into small florets, then roughly chop stalk.
• In a medium bowl, combine broccoli, a pinch of salt and a drizzle of
olive oil.
• Set air fryer to 200°C. Place broccoli into the air fryer basket and cook for
5 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.
TIP: No air fryer? Preheat oven to 220°C/200°C fan-forced. Prepare broccoli as above. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. Slice avocado in half, scoop out flesh and
roughly chop. Slice lemon into wedges.
• Place your hand flat on top of chicken breast and slice through horizontally
to make two thin steaks.
• In a second medium bowl, combine chicken, Kiwi spice blend and a drizzle
of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook garlic until fragrant, 1 minute. Transfer to a large bowl.
• Return the frying pan to a medium-high heat with a drizzle of olive oil.
Cook chicken until cooked through, 3-5 minutes each side (cook in batches
if your pan is getting crowded).
TIP: Chicken is cooked through when it’s no longer pink inside.
• Slice smokey chicken and spring onion.
• To the bowl with garlic oil, add the honey and a generous squeeze of lemon
juice. Season to taste. Add mixed salad leaves, broccoli and avocado, then
toss to combine.
• Divide super green salad between bowls. Top with smokey chicken.
• Drizzle with honey-mustard sauce. Sprinkle with spring onion.
• Serve with any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers enjoyed the tasty and fresh flavours, particularly praising the honey-mustard dressing on the chicken and salad.
- Ease of prep: Some found cooking broccoli in the oven time-consuming; consider blanching and pan-frying for a quicker option.
- Suggestions: For a heartier meal, try adding bacon or serving with rice to increase portion size.
