Chicken and Broccoli Salad

Who said chicken and broccoli had to be boring? This health conscious recipe is one of my all time favourites, and was a staple of my diet when I was doing my body transformation. For an added dimension of flavour and texture try adding in 4 rashers of lean crispy bacon. 


  • 500g skinless and boneless chicken thigh fillets
  • 600g broccoli
  • 150g raisins
  • 100g mixed seeds
  • 300g zero fat greek yoghurt
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons wholegrain mustard
  • 3 tablespoons Forever Bee Honey 

Cooking Times

  • Prep Time : 15mins
  • Cooking Time : 30mins


Preheat the oven to 180 degrees and cook the chicken thigh fillets for 25 minutes. Once cooked set aside to cool down.

Meanwhile either using a knife, or a food processor, cut the broccoli into small pieces and place in a large bowl with the mixed seeds and raisins.
Once the chicken has cooled use a knife and fork to shred it into small pieces, adding to the bowl once you have done so.
To make the dressing take a separate bowl and mix together the greek yoghurt, balsamic vinegar, wholegrain mustard and Forever Bee Honey.
Pour the dressing over the salad and mix thoroughly before serving. 

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