Chicken, Broccoli & Kale Salad

Ingredients

• 2 small heads (280 g)broccoli florets
• 2carrots, peeled and sliced
• 1 tablespoonolive oil
• to tastesalt and black pepper
• 1 bunch (220 g; about 5 cups)kale, washed and chopped
• 350 g (about 2 small)chicken breasts
• about 85 g (½ cup)uncooked quinoa
• about 50 g (⅓ cup)dried cranberries
• about 35 g (⅓ cup)roasted almonds, chopped
• about 80 g (⅓ cup)low-fat plain Greek yoghurt
• 2 tablespoonstahini
• 1½ tablespoonsDijon mustard
• 3 tablespoonslemon juice
• about 80 ml (⅓ cup)white wine vinegar
• 1 teaspoonsalt
• to tasteblack pepper
• 1 tablespoon (optional)honey

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F) and line a baking sheet with baking paper.

2. 2

   Roast the vegetables

   Toss the broccoli and sliced carrots on the prepared baking sheet with the olive oil, salt and pepper. Arrange them in a single layer and roast for 25 minutes, until lightly browned.

3. 3

   Cook the quinoa

   Prepare the quinoa according to the instructions on its packaging.

4. 4

   Poach the chicken

   Put the chicken breasts in a saucepan and cover with cold water or stock. Bring to a gentle simmer over a medium heat, then turn the heat down to low. Cover and cook for 10–15 minutes, until cooked through. Lift the chicken out and leave it to cool slightly, then shred it with your fingers or a fork.

5. 5

   Mix the dressing

   Whisk the yoghurt, tahini, lemon juice, vinegar, mustard, salt and pepper in a small bowl until creamy.

6. 6

   Massage the kale

   Put the kale in a large mixing bowl and pour over 2 tablespoons of the dressing. Massage it with your hands for about 1 minute, until softened and coated.

7. 7

   Combine the salad

   Add the roasted broccoli and carrots, shredded chicken, quinoa, almonds and cranberries to the kale.

8. 8

   Toss with dressing

   Drizzle half of the remaining dressing over the salad and toss everything together.

9. 9

   Finish and serve

   Drizzle the rest of the dressing over the top and serve.

What is chicken, broccoli and kale salad?

This is a hearty grain-and-greens salad built around roasted vegetables, chicken and quinoa. It draws on the broad tradition of composed salads, pairing cooked and raw ingredients rather than relying on leaves alone.

Roasting gives the broccoli and carrots browned edges, while massaging the kale softens its texture. Almonds, cranberries and a tangy tahini dressing bring contrasting crunch, sweetness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 431 calories, 39g protein, 31g carbs, 17g fat.

Quinoa, carrots and cranberries provide most of the carbohydrate, while olive oil, tahini and almonds contribute much of the fat. Chicken and Greek yoghurt are the main protein sources. For a balanced plate, serve a portion with extra greens or another non-starchy vegetable.

The vegetables and greens

Roasted broccoli: Spread the florets and carrots in one layer so they roast rather than steam. Give them space on the tray, and look for light browning as the cue to take them out.

Kale: Remove any particularly tough stems as you chop the leaves. A brief massage with dressing helps soften the leaves and coat their surfaces before the other ingredients are added.

Cooking the chicken

Gentle poaching keeps chicken breast tender without requiring a separate pan or added cooking fat. Bring the water or stock just to a simmer, then lower the heat and cook the chicken covered for 10–15 minutes.

The stated time is a guide; the chicken should be cooked through before shredding. Let it cool slightly so it is easier to handle, then pull it into bite-sized strands.

Getting the dressing right

Tahini and Greek yoghurt form the creamy base, while lemon juice, white wine vinegar and Dijon mustard give it a sharp, savoury edge. Whisk until the mixture looks evenly combined.

The honey is optional if you would like a touch of sweetness to balance the acidity. Add the dressing in stages: some to soften the kale, then half of what remains to coat the salad, and the rest just before serving.

Quinoa and texture

Cook the quinoa according to its packet instructions and let it stand briefly if it is very wet before adding it to the bowl. That helps keep the salad from becoming watery.

Add the almonds and cranberries along with the other salad ingredients, then toss gently so the quinoa and dressing are distributed without crushing the roasted vegetables.

Timing and serving

The vegetables roast for 25 minutes, and the chicken takes 10–15 minutes to poach; the quinoa and dressing can be prepared while those cook. This overlap helps bring the components together within the stated 45 minutes.

Serve the salad as a main meal, or offer it alongside soup or bread. If preparing ahead, keep the dressing separate until close to serving so the almonds retain more crunch.

Recipe notes & tips

• Spread the broccoli and carrots out so their edges can brown in the oven.
• Use a gentle simmer rather than a rolling boil when poaching the chicken.
• Massage the kale for the full minute to help it soften evenly.
• Cook the quinoa while the vegetables roast to make better use of the cooking time.
• Whisk the dressing until the tahini and yoghurt are smoothly combined.
• Keep some dressing aside to adjust the salad just before serving.

Variations

• Add extra greens: Mix in additional chopped kale for a leafier salad.
• Change the nuts: Use chopped walnuts in place of the almonds for a different crunch.
• Swap the grain: Use cooked bulgur instead of quinoa, following its packet instructions.
• Make it sweeter: Include the optional honey in the dressing.
• Add herbs: Toss in chopped parsley for a fresh, herbal note.

Common mistakes to avoid

• Crowded baking sheet: The vegetables may steam instead of brown; spread them in a single layer.
• Boiling chicken hard: The meat can turn tough; lower the heat once the water reaches a gentle simmer.
• Skipping the kale massage: The leaves can stay firm; work in 2 tablespoons of dressing for about 1 minute.
• Adding wet quinoa: Excess moisture can dilute the dressing; let the cooked quinoa stand briefly before mixing.
• Pouring in all the dressing at once: The salad can become overdressed; add it in the stages given in the method.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. For the best texture, store extra dressing separately and add it after gently reheating the chicken and vegetables, or enjoy the salad cold.

Frequently asked questions