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BBQ Rubbed Chicken and Picnic Broccoli Salad

BBQ Rubbed Chicken and Picnic Broccoli Salad

with Creamy Dill Dressing and Cranberries

Canadian Eats
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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!

Allergens:Mustard/MoutardeEgg/OeufSulphites/SulfiteMilk/LaitSoy/Soja
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

310 g

Chicken Thighs

227 g

Broccoli, florets

1 tbsp

BBQ Seasoning

(ContainsMustard/Moutarde)

28 g

Seed Blend

2 tbsp

Mayonnaise

(ContainsMustard/Moutarde, Egg/Oeuf, Sulphites/Sulfite)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

28 g

Crispy Shallots

(ContainsSoy/Soja)

56 g

Red Onion, chopped

7 g

Dill

2 tbsp

BBQ Sauce

(ContainsMustard/Moutarde, Sulphites/Sulfite)

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
Energy (kJ)2929 kJ
Calories700 kcal
Fat39 g
Saturated Fat8 g
Carbohydrate46 g
Sugar26 g
Dietary Fiber7 g
Protein43 g
Cholesterol185 mg
Sodium780 mg
Utensils
Utensilsarrow down iconarrow down icon
Paper Towel
Medium Bowl
Baking Sheet
Large Bowl
Measuring Spoons
Aluminum Foil
Large Non-Stick Pan
Silicone Brush
Instructions
Instructionsarrow up iconarrow up icon
1 PREP
1 PREP
1

Preheat your broiler to high (to broil veggies and finish chicken). Start prepping when the oven comes up to temperature! Wash and dry all produce.* Finely chop dill. Cut broccoli into bite-sized pieces. Pat chicken dry with paper towel. In a medium bowl, toss chicken with BBQ seasoning. Season with salt and pepper. Toss to coat and set aside.

2 BROIL VEGGIES
2 BROIL VEGGIES
2

On a foil-lined baking sheet, toss broccoli, corn and onion with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil, in top of oven, until broccoli is golden-brown and tender, 4-5 min.

3 SEAR CHICKEN
3 SEAR CHICKEN
3

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.

4 BROIL CHICKEN
4 BROIL CHICKEN
4

When chicken is golden-brown, transfer to another foil-lined baking sheet. Brush BBQ sauce over tops of chicken. Broil, in middle of oven, until cooked through, 5-6 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)

5 ASSEMBLE SALAD
5 ASSEMBLE SALAD
5

Meanwhile, in a large bowl, stir together mayo, sour cream and dill. Season with salt and pepper. Set aside. To dressing, add broiled veggies, cranberries, seed blend and half the crispy shallots. Stir to coat.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide BBQ chicken and broccoli salad between plates. Sprinkle over remaining crispy shallots.