Chicken & Broccoli Salad
Who said chicken and broccoli had to be boring? This health conscious recipe is one of my all time favourites, and was a staple of my diet when I was doing my body transformation. For an added dimension of flavour and texture try adding in 4 rashers of lean crispy bacon.
- 500g skinless and boneless chicken thigh fillets
- 600g broccoli
- 150g raisins
- 100g mixed seeds
- 300g zero fat greek yoghurt
- 3 tablespoons balsamic vinegar
- 3 tablespoons wholegrain mustard
- 3 tablespoons Forever Bee Honey
- Prep Time : 15mins
- Cooking Time : 30mins
Preheat the oven to 180 degrees and cook the chicken thigh fillets for 25 minutes. Once cooked set aside to cool down.
Meanwhile either using a knife, or a food processor, cut the broccoli into small pieces and place in a large bowl with the mixed seeds and raisins.
Once the chicken has cooled use a knife and fork to shred it into small pieces, adding to the bowl once you have done so.
To make the dressing take a separate bowl and mix together the greek yoghurt, balsamic vinegar, wholegrain mustard and Forever Bee Honey.
Pour the dressing over the salad and mix thoroughly before serving.
This recipe originally appeared here
About the Author: Marcus Leach is an adventure athlete and public speaker with a love for the mountains and food. Most recently he completed the Giro d'Italia, Tour de France and Vuelta a Espana riding one day ahead of the professional peloton, covering almost 11,000km and in doing so joining an entire group of fewer than sixty cyclists who have ridden all three tours in the same year. the world on Instagram and Twitter.