Chicken, broccoli, pumpkin seed and tomato salad

ServesChicken, broccoli, pumpkin seed and tomato salad



  • 100g mixed leaves.
  • 1 head fresh broccoli.
  • 75g pumpkin seeds.
  • 200g raw chicken breast.
  • 1 punnet cherry tomatoes.
  • 50g fresh chives.


  • 20ml rapeseed oil.
  • 15ml balsamic dressing.
  • Drizzle of clear runny honey.
  • Cracked pepper to taste.


  • Dry fry chicken in griddle pan until breast is seared - you can very lightly oil the pan with oil if it is sticking.  
  • Once seared cook in an oven at 180 until cooked thoroughly and add some cracked black pepper.
  • Blanch the broccoli in boiling water until tender but not overcooked.
  • Dry fry the pumpkin seeds until lightly browned.
  • Half the cherry tomatoes, separate the cooled broccoli into small florets.
  • Once the chicken has cooled, slice diagonally .
  • Arrange the leaves onto serving plates and add the chicken.
  • Chop the chives and add to the broccoli add a little dressing and mix well.
  • Arrange over the chicken, scatter over the tomatoes and the seeds.
  • Finally drizzle over some the remaining dressing and some cracked pepper.

Recipe courtesy of

Entier at Robert Gordon's College, Aberdeen.