Description

A vibrant and nutritious Chicken, Broccoli & Beetroot Salad with creamy avocado pesto, combining grilled chicken breasts, charred broccoli, fresh beetroot, and peppery watercress tossed in lemony onion slices, topped with aromatic basil and nigella seeds for a flavorful, healthy meal.

Ingredients

Scale

Salad Ingredients

250g thin-stemmed broccoli
2 tsp rapeseed oil, divided
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 leaves

Avocado Pesto

1 avocado
½ garlic clove, crushed
25g walnut halves, crumbled
1 tbsp rapeseed oil
Juice and zest of 1 lemon
2–3 tbsp cold water
Salt and pepper to season

Instructions

Blanch and char broccoli: 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. Toss broccoli with ½ tsp rapeseed oil, then griddle on a hot griddle pan for 2-3 minutes, turning occasionally until slightly charred. Set aside to cool.
Grill the chicken: Brush the chicken breasts with the remaining 1½ tsp rapeseed oil and season with salt and pepper. Grill on the griddle pan for 3-4 minutes each side, or until fully cooked through. Allow to cool, then slice or shred into chunky pieces.
Prepare the avocado pesto: Pick basil leaves, reserving a handful for garnish. Place the rest in a food processor. Scoop out the avocado flesh and add it along with crushed garlic, walnut halves, 1 tbsp rapeseed oil, 1 tbsp lemon juice, 2-3 tablespoons cold water, and seasoning. Blitz until smooth and creamy. Transfer to a small serving dish.
Soak onions: Pour the remaining lemon juice over the thinly sliced red onions, letting them soak for a few minutes to mellow.
Assemble the salad: Arrange watercress on a large platter. Toss through the charred broccoli and lemon-soaked onions along with their juice. Top with the julienned beetroot without mixing in, then scatter the sliced or shredded chicken over the top.
Finish and serve: Sprinkle reserved basil leaves, lemon zest, and nigella seeds evenly over the salad. Serve immediately with the avocado pesto on the side for dipping or drizzling.

Notes

The broccoli is first blanched to keep it bright green and crunchy, then griddled for a smoky char flavor.
Using raw beetroot provides a crunchy texture and earthy sweetness contrasting the lemony, peppery salad elements.
The avocado pesto adds creaminess and richness without dairy, making it a healthy sauce alternative.
Soaking the onions in lemon juice balances their sharpness and adds a fresh citrus note.
This salad is best served fresh to enjoy the contrasting textures and vibrant flavors at their peak.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Salad
Method: Grilling
Cuisine: Modern British

Keywords: chicken salad, broccoli salad, beetroot salad, avocado pesto, grilled chicken, healthy salad, low fat salad, nutritious meal