FreshMeal Planner

Chicken & Chili-Roasted Broccoli Salad

with Chili Roasted Broccoli, Cranberries & Almonds

Chicken & Chili-Roasted Broccoli Salad

Tender chicken and chili-roasted broccoli meet sweet cranberries and crunchy almonds in a bold, satisfying salad with plenty of color, texture, and flavor.

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Ingredients

For 2 servings

  • 1 unit Baby Lettuce
  • 8 ounce Broccoli Florets
  • 10 ounce Chicken Breast Strips
  • 1 ounce Dried Cranberries
  • 1 teaspoon Garlic Powder
  • 1 tablespoon Gochujang Sauce
  • 1 teaspoon Korean Chili Flakes
  • 2 tablespoon Mayonnaise
  • 6 milliliters Ponzu Sauce
  • 5 teaspoon Rice Wine Vinegar
  • 2 unit Scallions
  • ½ ounce Sliced Almonds

Additional Ingredients

  • 4 tablespoon Cooking Oil
  • Pepper
  • Salt
Chicken & Chili-Roasted Broccoli Salad
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time30m
Calories710
Protein35g
Carbs35g
Fat50g
Tags:
Protein SmartCarb SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥚Eggs🐟Fish🌱Soy🌾Wheat

Swaps and substitutions

For a vegetarian version, swap the chicken for crispy tofu or tempeh and keep the rest of the salad balanced. To avoid eggs, soy, wheat, or tree nuts, use an egg-free, soy-free dressing and skip the almonds; for fish-free needs, choose a ponzu-style alternative without fish.

What to serve with it

Serve with steamed rice, miso soup, or a simple cucumber salad to round out the spicy, savory flavors. For extra freshness, add a citrusy fruit side or a chilled tea.

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