BBQ Rubbed Chicken and Picnic Broccoli Salad
with Creamy Dill Dressing and Cranberries
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.
(Contains Egg, Sulphites, Mustard)
(Contains Sulphites, Mustard)
Not included in your delivery
Salt and Pepper*
Before starting, preheat your broiler to high. Wash and dry all produce. Finely chop dill. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towel. 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 the pan is 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.