Broccoli is full of important nutrients, so where possible it’s always a great idea to add to your meals. This Chicken, Broccoli & Crouton Salad recipe is a great lunchbox option for the whole family – kids and adults alike. Plus, it only takes 10 minutes to prep – win win!
Ingredients
Ingredients
3 slices of thick bread
2 tbsp olive oil
1 tsp thyme, chopped
100g broccoli florets
2 large eggs
2 little gem lettuces, shredded
150g cherry tomatoes, halved
50g sweetcorn, drained
1 chicken breast, diced
25g gruyere cheese, grated
2 tbsp olive oil
1 tsp thyme, chopped
100g broccoli florets
2 large eggs
2 little gem lettuces, shredded
150g cherry tomatoes, halved
50g sweetcorn, drained
1 chicken breast, diced
25g gruyere cheese, grated
Dressing
1 teaspoon Dijon mustard
2 tablespoon rice wine vinegar
2 tablespoon mirin
2 teaspoon honey
6 tablespoon olive oil
2 tablespoon rice wine vinegar
2 tablespoon mirin
2 teaspoon honey
6 tablespoon olive oil
Method
- Preheat the grill.
- Remove the crusts from the bread and slice into cubes. Put onto a baking sheet. Add the oil and thyme. Toss together. Grill for 8-10, turning halfway until golden. Add the cheese and put back under the grill for 2 minutes. Set aside to cool.
- Blanch the broccoli in boiling water for 3 minutes, drain and refresh under cold water.
- Put the eggs into a saucepan. Cover with cold water. Bring up to the boil and boil for 10 minutes, drain and refresh under cold water. Peel and quarter.
- Add all of the salad ingredients to a large bowl. Add the croutons
- Mix the dressing ingredients together in a jug and pour over the salad just before serving.
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