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This hybrid recipe is a tasty combination of our chipotle pineapple traybake with our chicken and broccoli chopped salad.
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Step 1.
Heat the oven to 180°C. Bring a pan of salted water to the boil. Add the broccoli and cook for 3-4 mins until bright green but still with a little bite. Remove and set aside to cool.
Step 2.
Place the chicken breasts onto a baking tray, season generously with salt and pepper and cook in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.
Step 3.
While the chicken is cooking, heat up the rice following pack instructions. Set aside.
Step 4.
For the dressing, squeeze the lime juice into a bowl or jar and add the oil, chilli paste and honey. Season with salt and whisk together until thickened.
Step 5.
Put the lettuce, broccoli, chicken and coriander onto a board and chop it all up. Add the avocado and chop again. Tip everything into a large bowl, then add the rice and pineapple chunks and the dressing. Give it a good toss and serve on plates with a wedge of lime.
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
200 g
Broccoli
4
Chicken Breasts
250 g
Wholegrain Microwave Rice
2
Little Gem Lettuces
30 g
Fresh Coriander
2
Avocados
300 g
Pineapple Chunks
FOR THE DRESSING:
4
Limes
3 tbsp
Olive Oil
1 tsp
Chilli Paste
2 tsp
Honey
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Serves
4
200 g
Broccoli
4
Chicken Breasts
250 g
Wholegrain Microwave Rice
2
Little Gem Lettuces
30 g
Fresh Coriander
2
Avocados
300 g
Pineapple Chunks
FOR THE DRESSING:
4
Limes
3 tbsp
Olive Oil
1 tsp
Chilli Paste
2 tsp
Honey
In Partnership With Aldi
We’ve made this recipe using accessible and affordable ingredients from Aldi.
We’ve made this recipe using accessible and affordable ingredients from Aldi.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat the oven to 180°C. Bring a pan of salted water to the boil. Add the broccoli and cook for 3-4 mins until bright green but still with a little bite. Remove and set aside to cool.
Step 2.
Place the chicken breasts onto a baking tray, season generously with salt and pepper and cook in the oven for 25 mins. Allow them to cool once cooked – the salad doesn’t need to be warm.
Step 3.
While the chicken is cooking, heat up the rice following pack instructions. Set aside.
Step 4.
For the dressing, squeeze the lime juice into a bowl or jar and add the oil, chilli paste and honey. Season with salt and whisk together until thickened.
Step 5.
Put the lettuce, broccoli, chicken and coriander onto a board and chop it all up. Add the avocado and chop again. Tip everything into a large bowl, then add the rice and pineapple chunks and the dressing. Give it a good toss and serve on plates with a wedge of lime.
Did you like this recipe?
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Notes (1)
K
Katie O.
a year ago
(edited)
Really nice light sweet/savoury salad. I grilled my chicken instead of oven baking it and it was just as good.
I made 3 portions from the ingredients given for 2.
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