Broccoli Salad with Chicken Fillet

Recipe from Lily Moore
Broccoli Salad with Chicken Fillet
Cooking time: 40 min
Servings 2
Enjoy this filling and colorful salad for lunch or dinner. It’s hearty enough that you don’t need anything on the side!


  • Broccoli
    1 piece
  • Olive oil
    5 tbsp
  • Butter
    2 tbsp
  • Salt
    to taste
  • Apricots
    10,6 oz
  • Sugar
    1,4 oz
  • Apple vinegar
    3 tbsp
  • Chili flakes
    1 tsp
  • Chicken fillet
    10,6 oz
  • Pepper
    to taste
  • Paprika powder
    1 tsp

Nutrition facts per serving

  • Calories

    681 kcal

  • Protein

    49 g

  • Fat

    44 g

  • Carbohydrates

    37 g


  • Peel the broccoli, divide it into florets and cut into large pieces. Heat 2 tablespoons of olive oil in a pan. Fry the broccoli over high heat for 2-3 minutes. Add 1 tablespoon of butter, mix quickly, add salt and then remove from heat.

  • Cut the apricots in half and remove their pits. Caramelize the sugar in a pan until golden brown. Deglaze with 3.52 fl.oz of water and cook over high heat until the caramel has dissolved. Add the apple vinegar, 1 tablespoon butter, chili flakes and fry for 1 minute. Add the apricots, salt and simmer uncovered over medium heat for 3-4 minutes. Remove the apricots and let the mixture simmer for another 1-2 minutes.

  • Cut the chicken breast fillet. Heat up a grill pan or a frying pan. Grease the fillets with 3 tablespoons of oil, season with salt, pepper and paprika powder. Fry the fillet pieces in a pan over high heat for 10 minutes.

  • Divide the chicken breast with broccoli and apricots among the plates. Drizzle with the apricot mixture and serve.


  • You can also fry the whole chicken fillet and cut into portions after the frying.

Bon Appetit!

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