Grilled Chicken with Broccoli Salad

tender chicken, crisp broccoli, sweet apples, pepita crunch, creamy vinaigrette

1707 Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 431 | Category: Gluten-Free, Low-Calorie, Low-Carb | Allergens: Contains Egg (Mayo) | Excellent Source of: Protein, Vitamin A, Vitamin C | Good Source of: Fiber, Iron


  • - Chef's Knife
  • - Colander
  • - Grillpan
  • - Large Mixing Bowl
  • - Measuring Spoons
  • - Medium Saucepan
  • - Paper Towels
  • - Plate
  • - Small Bowl
  • - Whisk

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Apple Cider Vinegar
  • - Apple Slices
  • - Broccoli Florets
  • - Chicken Tenders
  • - Diced Red Onion
  • - Honey
  • - Mayonnaise
  • - Pepitas

Wine Pairings by @grapefriend

A dry Pinot Gris from Alsace will give you a little apple and lemon as well as a good dose of minerality.

Beer Pairings

We’re loving the mix of fruity, hoppy, earthy, buttery and malty aromas and flavors of an English Pale Ale here.

TK Table Talk:

What do you admire most about the person sitting next to you?

What To Do:

1. Chicken: may arrive slightly frozen. Thaw as needed.

Grilled Chicken with Broccoli Salad- Step 1

2. Cook the Chicken: Coat a grill pan with olive oil (coconut oil for paleo) and place over high heat. Salt and pepper the chicken tenders, and place on the hot grill. Cook until juices run clear, turning once (about 15 minutes). Remove to a plate and allow to rest for 5 minutes.

Grilled Chicken with Broccoli Salad- Step 2

3. Cook Broccoli: Bring a medium saucepan of salted water to a boil. Add broccoli. Cook 3 minutes or until crisp-tender. Drain broccoli, and plunge in a large bowl of ice water to stop cooking.

Grilled Chicken with Broccoli Salad- Step 3

4. Prep remaining salad ingredients: Pat the broccoli dry with paper towels. Chop the Apples.

Grilled Chicken with Broccoli Salad- Step 4

5. Make Vinaigrette: Whisk together mayonnaise, ONLY 1 tablespoon vinegar, ONLY 1 tablespoon honey, 2 teaspoons extra-virgin olive oil, and ¼ teaspoon each salt and pepper in a small bowl.

6. Finish Salad: Combine broccoli, apples, pepitas, and onion in a serving bowl. Add vinaigrette, and toss to coat.

To Serve: Divide chicken and broccoli salad between 2 serving plates.

Pro Tip:

Don’t be tempted to skip the step of drying the broccoli with paper towels. Wet broccoli won’t allow the creamy vinaigrette to stick.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #terraskitchen.