Chicken & Broccoli Salad


Preparation info

  • Serves


    • Difficulty


Appears in

The Real Greek

The Real Greek

By Tonia Buxton

Published 2016

  • About

Every day, we quickly toss together fresh ingredients to make this deliciously wholesome salad.


  • 2 skinless, boneless chicken thighs (approx. 250 g total weight)
  • 4 tbsp. Greek olive oil
  • Juice of 1 lemon
  • A large pinch of dried chilli flakes
  • 300 g salad potatoes e.g.. Charlotte, halved
  • 1 head of broccoli, cut into florets
  • 1 medium onion, cut into chunks
  • 1 red pepper, deseeded and chopped
  • 1 tbsp. freshly torn basil
  • 50 g walnuts, coarsely chopped
  • 50 g feta cheese
  • A large pinch of ground fennel
  • Sea salt and freshly ground black pepper, to taste


  • In a small dish, toss together the chicken thighs with 2 tbsp. olive oil, half the lemon juice, the chilli flakes with a little salt and pepper, to taste. Cover and marinate in a cool place for 30 minutes or so.
  • Meanwhile, boil the potatoes until just tender, adding the broccoli 5 minutes before the potatoes are done. Tip the vegetables into a colander and refresh under cold running water. Drain thoroughly and tip into a large bowl. Set aside.
  • Heat 1 tbsp. oil in a frying pan and cook the onions until just softened. Add to the vegetables together with the red pepper, basil and walnuts.
  • Drain the chicken from its marinade and fry (or griddle), turning halfway through cooking, for 10–12 minutes, or until golden and cooked through, with all juices running clear. Cut into thick slices.
  • Now toss the warm chicken in with the vegetables. Add any remaining lemon juice and olive oil (including juices from the hot pan), walnuts and seasoning to taste.
  • Divide between 2 plates, crumble on the feta and finish with a sprinkling of ground fennel. Enjoy!