HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBBQ Rubbed Chicken And Broccoli Salad
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!


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs/Leg

227 g

Broccoli, florets

1 tbsp

BBQ Seasoning

28 g

Seed Blend

2 tbsp


(ContainsEgg/Oeuf, Mustard/Moutarde)

3 tbsp

Sour Cream


113 g

Yellow Onion

7 g


2 tbsp

BBQ Sauce


56 g

Corn Kernels

28 g

Dried Cranberries

Not included in your delivery

1.5 tbsp


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
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
download icondownload icon

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.


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.


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.


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.**


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.


Divide BBQ chicken and broccoli salad between plates.