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Spring chicken and broccoli super food salad with avocado pesto

Spring chicken and broccoli super food salad with avocado pesto

Packed with superfoods and fantastic flavours, this seasonal chicken salad will give your immune system a boost as well as tasting fantastic.

This recipe serves four and has around 320 calories per portion.


  • 250g tenderstem broccoli
  • 2 teaspoons of oil (rapeseed or olive)
  • 1 red onion
  • 100g watercress
  • 2 raw beetroots, peeled and thinly sliced (or - much easier - buy a bag of raw, sliced beetroot)
  • 1 teaspoon of nigella seeds
  • 3 chicken breasts

Pesto Ingredients

  • Fresh basil leaves
  • 1 avocado
  • 1 crushed garlic glove
  • 25g crushed walnuts
  • 1 tablespoon oil
  • Lemon juice and zest


  1. Boil the broccoli for a short time, so it retains its firmness
  2. Toss the broccoli in a little oil and griddle for around three minutes, until the broccoli is slightly charred. Then set aside
  3. Brush the chicken with oil, season well and griddle until cooked through. Then shred it into small pieces.
  4. To make the pesto: put basil, avocado, garlic, walnuts, oil, lemon juice and a splash of cold water into a food processor. Season to taste.
  5. To serve, place watercress in a salad bowl and add the broccoli, red onion, beetroot and chicken. Season with a small handful of basil, lemon zest and nigella seeds.
  6. Serve with avocado pesto on the side.


the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.