Chicken pascal with tenderstem broccoli salad

by Erica Ryan

Combine ready-prepared dishes with your own flourish for stress-free cooking.

4 people 30 minutes 10 minutes

Ingredients

50 g Almonds toasted and roughly chopped
50 g Dried Cranberries
2 packets Prepared by Our Butcher Chicken Pascal
340 g SuperValu Tenderstem Broccoli

For the honey mustard dressing

1 tbsp Dijon Mustard
1 tbsp Honey
3 tbsp Olive Oil
0 - Pepper
0 - Salt
2 tbsp SuperValu White Wine Vinegar

To garnish

3 handfull SuperValu Rocket Leaves

Method

Put all the dressing ingredients in a jar with a screw-top lid and shake vigorously to combine. Set aside.

Cook the chicken according to the packet instructions.

Briefly cook the broccoli in boiling water to retain its crunch, then drain and put on a serving plate. Shake the honey mustard dressing again to make sure it’s well combined, then pour it over the broccoli and scatter with the cranberries and toasted almonds.

Slice up the chicken and arrange neatly on a serving platter with rocket leaves in between each sliced chicken fillet as a garnish. Serve with the broccoli salad and Piemontaise potato salad on the side.