Amazing Roast Broccoli & Chicken Caesar-ish Salad

Roast Broccoli & Chicken Caesar Salad

Amazing Roast Broccoli & Chicken Caesar-ish Salad

Roast broccoli is one of my all time favourite things to eat. I’d take it over roast spuds any day (although the men in my house are firmly in the potato camp). It’s especially tasty when cooked in a hot oven like this because you get the lovely charred crispy bits on the outside. Plus its quicker to cook. So even if you’re not a Caesar fan, I really encourage you to try the broccoli!

enough for: 2
takes: 30 minutes

2 heads broccoli
4 chicken thigh fillets
2-3 tablespoons lemon juice
6 tablespoons mayonnaise
handful grated parmesan
shaved parmesan, to serve

1. Preheat your oven to 250C (480F). Chop broccoli into bite sized little trees and finely slice broccoli stems. Slice each chicken thigh into 4 strips.

2. Place broccoli and chicken in a roasting pan and drizzle with a little oil.

3. Pop in the oven and cook for 10 minutes.

4. Meanwhile, combine lemon, mayo and grated parmesan in a medium bowl to make the dressing. Taste and season with salt and pepper.

5. After the 10 minutes, stir the chicken and brocc to move the outside pieces into the middle so everything cooks a bit more evenly.

6. Roast for another 5 – 10 minutes or until chicken is cooked through and broccoli is tender.

7. Toss hot chicken and veg in the dressing. Divide between two plates and serve with extra shaved parmesan on top.

Variations

mayo-free – replace mayo with extra virgin olive oil, sour cream or natural yoghurt.

vegetarian – skip the chicken and serve with a poached or boiled egg instead. Or toss in drained canned or cooked white beans or chickpeas. Or use nuts.

more veg – toss in chopped cos or romaine lettuce, baby spinach, finely chopped raw kale or fresh parsley leaves.

more classic Caesar – replace roast broccoli with chopped Cos or Romaine lettuce. And add some chopped anchovies to the dressing.

carb-lovers / more substantial – toss in cooked pasta, cooked chickpeas or torn chunks of sourdough bread.

dairy-free / paleo – replace grated parmesan with grated brazil nuts and replace shaved parmesan with roast almonds or pine nuts.

Waste Avoidance Strategy

broccoli – will keep wrapped in a plastic bag in the fridge for about 2 weeks or sometimes a little longer. Can be frozen (if you have time chop before freezing so it will defrost quickly in the pan).

chicken thigh – freeze them.

lemon – whole lemon will keep wrapped in a plastic bag in the fridge for months.

mayonnaise – unopened in pantry or in fridge once opened.

parmesan – keeps for longer in a chunk so only grate when you’re cooking. I wrap in waxed paper or baking paper and then keep in an airtight container or a sealed ziplock bag. I prefer this over just wrapping in cling wrap because the air in the container allows the cheese to breathe and not sweat but the container / plastic bag prevents from drying out in the dry fridge air. Either way will keep for months.

Prepare Ahead

Yes if you don’t mind reheated chicken. Just make as per the recipe but keep the chicken separate to the rest of the salad. Will keep in the fridge for 1 week. Don’t freeze. To serve, warm chicken in a pan with a little oil and toss in with the rest of the salad.

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