Double Grilled Chicken & Charred Broccoli Salad
with Honey Mustard Mayonnaise
Turn up the heat with tonight’s chicken feast, fresh off the barbecue! The charred broccoli salad has won our hearts (and our stomachs) - tender and smokey, and tossed with a garlic chilli butter, it’s the star of the show! Drizzle over a sweet and tangy honey mustard mayo, and this flavourful combo is the perfect way to bring that backyard barbecue vibe to your plate.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
broccoli florets
1
avocado
2 clove
garlic
2 packet
chicken breast
1 sachet
Classic Roast Seasoning
pinch
chilli flakes
1 packet
Mixed Salad Leaves
1 packet
Dijon mustard
1 packet
mayonnaise
(Contains Egg; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
drizzle
white wine vinegar
1 tsp
honey
Nutrition Values
Utensils
Cooking Steps
• Preheat BBQ to high heat. • Chop halve any large broccoli florets. Slice avocado in half, scoop out flesh and roughly chop. Finely chop garlic. • In a medium bowl, combine broccoli and a drizzle of olive oil. • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a second medium bowl, combine chicken breast, Aussie spice blend and a drizzle of olive oil.
• Place garlic, the butter, a pinch of chilli flakes (if using) and a pinch of salt in a small bowl, then microwave in 10 seconds bursts until melted.
• When BBQ is hot, grill broccoli, turning occasionally, until tender, 5-6 minutes.
No BBQ? Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook broccoli, tossing, until tender, 6-8 minutes.
• Add chicken to BBQ grill plate and cook, turning occasionally, until charred and cooked through, 6-8 minutes. Transfer to a plate.
• NO BBQ? In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken steaks until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded).
• In a large bowl, combine broccoli, garlic chilli butter, avocado, mixed salad leaves, a drizzle of white wine vinegar and olive oil. Season to taste. • In a small bowl, combine dijon mustard, mayonnaise and the honey.
• Slice chicken. • Divide grilled chicken and charred broccoli salad between plates. • Drizzle over honey mustard mayonnaise to serve. Enjoy!