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BBQ Rubbed Chicken and Broccoli Salad

BBQ Rubbed Chicken and Broccoli Salad

with Creamy Dill Dressing and Cranberries

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Unbelievably simple and packed with flavour, this dish brings summer to your plate. Nothing like sweet, smoky barbecue flavour on juicy chicken thighs and a creamy, dreamy broccoli salad to pair alongside!

Tags:QuickFamily
Allergens:Egg/OeufMustard/MoutardeMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

310 g

Chicken Thighs/Leg

227 g

Broccoli, florets

1 tbsp

BBQ Seasoning

28 g

Seed Blend

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

113 g

Yellow Onion

7 g

Dill

2 tbsp

BBQ Sauce

(ContainsMustard/Moutarde)

56 g

Corn Kernels

28 g

Dried Cranberries

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2929 kJ
Calories700 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate43 g
Sugar24 g
Dietary Fiber7 g
Protein44 g
Cholesterol175 mg
Sodium1050 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Baking Sheet
Aluminum Foil
Measuring Spoons
Large Non-Stick Pan
Silicone Brush
Large Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop half the dill (all for 4 ppl). Peel, halve then dice half the onion (whole onion for 4 ppl). Cut broccoli into bite-sized pieces. Pat chicken dry with paper towels. Toss chicken with BBQ Seasoning in a medium bowl. Season with salt and pepper. Toss to coat and set aside.

2

Toss broccoli, corn and onions with 1 tbsp oil (dbl for 4 ppl) on a foil-lined baking sheet. Season with salt and pepper. Broil, in the middle of the oven, until broccoli is golden-brown and tender, 4-5 min.

3

While the veggies broil, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear, until golden-brown, 2-3 min per side.

4

When chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over tops of chicken. Broil, in the middle of the oven, until cooked through, 5-6 min.**

5

While the chicken broils, stir together the mayo, sour cream and dill in a large bowl. Add the broiled veggies, cranberries and seed blend. Stir to coat.

6

Divide BBQ chicken and broccoli salad between plates.