Antonia Magor Nutrition

{Recipe} Charred Broccoli & Chicken Salad

RecipesAntonia MagorComment

The mighty broccoli…seldom celebrated and often simply steamed into oblivion. Although often over-looked broccoli is a great addition to any diet as it is rich is phytonutrients and vitamins. I think the most important thing when cooking classic vegetables is to find new ways to interpret them, roasting the broccoli gives it a crispy, salty taste. This simple salad combines roasted broccoli with protein rich tofu, chicken and simple fresh, zippy flavors like lime and spring onion. I like to use leftover roast chicken but you could also steam chicken breasts and shred while the broccoli is roasting. It’s a filling salad which doesn’t necessarily need a dressing but this tahini and tamari dressing is always a winner if you want to beef it up a bit.

You can enjoy hot or cold, or make a little extra for a packed lunch.

Free from gluten and dairy.

Serves 2

Total Time 25 minutes

Ingredients:

  • 1 large broccoli stalk 
  • 1 cup of firm tofu cut into small chunks
  • 1 cup shredded cooked chicken, I like to use leftover roast chicken
  • 2 spring onions, finely sliced
  • a small spoonful of coconut oil  
  • a splash of tamari 
  • to serve: sesame seeds and lime

Optional Dressing:

  • 2 tablespoons tahini  
  • 2 tablespoons sesame seed oil 
  • 1 tablespoon tamari  
  • 1 tablespoon rice vinegar 
  • 1 tablespoon water
  • 1 garlic clove, minced  
  • juice of a lime

Directions:

  •  Heat the oven to 180C. 
  • Finely chop your broccoli, including the stalks. Spread evenly on a lined baking tray and drizzle a little melted coconut oil or sesame seed oil over the greens.
  • Roast for 15 – 20 minutes until the broccoli starts to gain colour but before it burns.
  • In the meantime, heat a coconut oil in a large shallow pan with a splash of tamari, once hot place the tofu and allow to turn golden on all sides. 
  • By the time your tofu is ready so should your broccoli florets, combine in a large bowl with the chicken, spring onions and any sesame seeds and lime juice and the dressing if using.
  • Serve hot or cold.

Dressing:

  • Combine all ingredients with a whisk until smooth in small jar. Store in the fridge. 

 

Free from gluten and dairy.