4 cooked chicken breasts, about 400 g (14oz), shredded
1 medium avocado, sliced
125g (4oz) mixed sprouts (sprouting beans and pulses)
410g tin blackeye beans, drained and rinsed
50g (2oz) rocket leaves
3Tbsp. extra virgin olive oil
1tsp. wholegrain mustard
2tsp. white wine vinegar
2Tbsp. sunflower seeds
Directions
Step 1
With a sharp knife, shave the florets off the broccoli and put them in a large serving bowl. Next, thinly slice the remaining broccoli stalk and cut it into matchsticks. Add to the bowl. Toss through the shredded chicken, avocado, mixed sprouts, blackeye beans and rocket
Step 2
In a small bowl, whisk together the oil, mustard, vinegar, seasoning and a splash of water. Toss the dressing gently through the salad, sprinkle over the sunflower seeds and serve
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
