Warm Miso Chicken and Broccoli Salad with Kefir Dressing
This hearty salad is full of gut-friendly ingredients. Miso, kefir and raw cider vinegar all contain probiotics (friendly bacteria), and apples, oranges, broccoli and almonds are all good sources of soluble fibre. Plus, they taste delicious together, too!
This summer chicken recipe is full of gut-friendly ingredients. Miso, kefir and raw cider vinegar all contain probiotics (friendly bacteria), and apples, oranges, broccoli and almonds are all good sources of soluble fibre. Plus, they taste delicious together, too!
Find pots of (unflavoured) kefir with the yogurts, or bottles of drinking kefir with milkshakes/flavoured milks, in the chiller aisle at supermarkets. Either kind works for this recipe.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
536
Ingredients
FOR THE SALAD
3 skinless chicken breasts
2 Tbsp. brown miso paste, we used Clearspring
2 tsp. maple syrup
2 tsp. vegetable oil
200 g Tenderstem broccoli
2 g pouches mixed grains, we used Merchant Gourmet Glorious Grains
2 small oranges, separated into segments
1 red-skinned apple, cored, cut into matchsticks
1 Tbsp. (raw) cider vinegar
25 g skin-on almonds, roughly chopped
FOR THE DRESSING
125 ml kefir (see intro)
1 small garlic clove, crushed
1 Tbsp. fish sauce
1 tsp. (raw) cider vinegar
small handful mint leaves, finely chopped
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. For the salad, slash the chicken breasts several times with a knife. In a small bowl, mix the miso paste, maple syrup and 1tsp oil, then rub this mixture all over the chicken.
Step 2Put the broccoli in a single layer in a medium roasting tin and toss through the remaining 1tsp oil. Lay the chicken on top and add 2tbsp water to the tin, cover with foil and roast for 20-25min, or until the chicken is cooked through.
Step 3Meanwhile, in a small bowl, mix all the dressing ingredients with plenty of freshly ground black pepper and set aside.
Step 4When the chicken is nearly done, heat the grains according to pack instructions. Tip into a large bowl. Transfer the chicken to a board and add the broccoli and any juices from the tin to the grains, along with the fruit, vinegar and some seasoning. Toss gently to combine.
Step 5Thickly slice the chicken. Arrange the salad on a large serving platter and top with the chicken. Scatter over almonds and drizzle over the kefir dressing. Serve.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
