Dinner

Chicken, Broccoli & Beetroot Salad with Avocado Pesto Recipe

ByJack Voss January 17, 2026January 17, 2026

Introduction

This chicken, broccoli, and beetroot salad with avocado pesto is a vibrant and nutritious meal perfect for a light lunch or dinner. Combining smoky griddled chicken and broccoli with fresh beetroot and a creamy, zesty avocado pesto, it’s both satisfying and full of flavor.

A white plate holds a fresh salad with several layers: the bottom layer is thin, red beet sticks and light purple thinly sliced onions spread evenly. On top are bright green leafy greens and small broccolini pieces scattered around. Charred grilled chicken pieces with a light brown crust and black sesame seeds are placed over the greens. Thin yellow lemon zest curls are sprinkled on top. Next to the plate, a white bowl filled with thick, bright green pea puree with a spoon inside sits on a red and white checkered napkin, accompanied by a fork and knife. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion, thinly sliced
100g bag watercress
2 raw beetroots (about 175g), peeled and julienned or grated
1 tsp nigella seeds
Small pack basil
1 avocado
½ garlic clove, crushed
25g walnut halves, crumbled
1 tbsp rapeseed oil
Juice and zest of 1 lemon

Instructions

Step 1: Bring a large pan of water to the boil. Add the broccoli and cook for 2 minutes. Drain and refresh under cold water to stop cooking.
Step 2: Heat a griddle pan. Toss the broccoli in ½ teaspoon of rapeseed oil and griddle for 2–3 minutes, turning occasionally, until slightly charred. Set aside to cool.
Step 3: Brush the chicken breasts with the remaining oil and season with salt and pepper. Griddle the chicken for 3–4 minutes on each side until cooked through. Allow to cool, then slice or shred into chunky pieces.
Step 4: Make the avocado pesto by picking the basil leaves, reserving a handful for garnish. Place the rest in a food processor along with the avocado flesh, crushed garlic, crumbled walnuts, 1 tablespoon rapeseed oil, 1 tablespoon lemon juice, 2–3 tablespoons cold water, and seasoning. Blitz until smooth and transfer to a small serving dish.
Step 5: Pour the remaining lemon juice over the sliced red onion and let it sit for a few minutes to soften the flavor.
Step 6: Arrange the watercress on a large serving platter. Toss through the griddled broccoli and the lemon-soaked onions with their juice.
Step 7: Top the salad with the raw beetroot, keeping it on top rather than mixing it in. Add the sliced chicken over the beetroot.
Step 8: Scatter the reserved basil leaves, lemon zest, and nigella seeds over the salad. Serve with the avocado pesto on the side.

Tips & Variations

Use spinach or kale instead of watercress if you prefer a milder green.
Add a pinch of chili flakes to the pesto for a subtle heat.
Swap walnut halves for pine nuts or almonds to change the pesto’s texture and flavor.
For extra richness, add a little grated Parmesan to the avocado pesto.

Storage

Store any leftover salad and pesto separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken gently or enjoy the salad cold. The avocado pesto may darken slightly but can be refreshed with a quick stir and a squeeze of lemon juice before serving.