Chicken, Bacon & Broccoli salad.
A classic broccoli salad with an added source of protein, a perfect lunch option for spring!
This salad is great for meal prep and will keep for up to 4 days in the fridge.
Makes - 4-5 serves
Time to make - 30 mins
Ingredients
salad
2x Chicken breasts
4 rashers of bacon
2 heads of broccoli
2 cups of baby spinach
1 small red onion - diced
1/2 cup cranberries
1/2 cup slivered almonds
Dressing
1/2 cup mayonnaise
3 tbsp apple cider vinegar
1 tbsp sweet chili
salt + pepper
METHOD
Start by poaching the 2 chicken breasts in a pot of boiling water for 12-16 minutes or until cooked through.
In a separate pot with boiling water blanch the broccoli, this will only take 2-3 minutes. While the broccoli is blanching get a large bowl with cold water and ice to put broccoli into once blanched. This will stop the broccoli from cooking any further.
Cook the bacon in a pan or air fryer until crispy and leave to the side
Now to prepare each element, finely dice the red onion, chop the bacon, shred chicken using 2 forks, and finely chop the broccoli to desired size/ texture.
Combine bacon, chicken, broccoli, onion, cranberries, and almonds in a large bowl or container.
To serve add a handful of baby spinach and stir through 2 tbsp of the prepared dressing.
If your meal prepping for the week, a tip is to add the spinach on the day and take dressing in a small container to mix through when you are out and about.
Enjoy x