Chicken & Chili-Roasted Broccoli Salad
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Chicken & Chili-Roasted Broccoli Salad

Chicken & Chili-Roasted Broccoli Salad

with Chili Roasted Broccoli, Cranberries & Almonds

Heads-up: This isn’t the mayo-drenched chicken salad that Aunt Sally brings to every family picnic. Picture this: Crisp romaine gets tossed with chicken in a creamy gochujang dressing that’s tangy with a little kick of heat from the Korean chili paste. Then, imagine that broccoli salad from your picnic crashing the party, so in addition to the chili roasted florets you’ll find sweet-tart dried cranberries and crunchy almonds strewn all over like confetti. Now think about taking this salad shindig to your own kitchen table. Hey, how do we score an invite to this party?

Carb Smart
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

8 ounce

Broccoli Florets

2 unit


1 unit

Baby Lettuce

1 teaspoon

Korean Chili Flakes

1 tablespoon

Gochujang Sauce

(Contains Soy, Wheat)

2 tablespoon


(Contains Eggs)

5 teaspoon

Rice Wine Vinegar

10 ounce

Chicken Breast Strips

1 teaspoon

Garlic Powder

6 milliliters

Ponzu Sauce

(Contains Fish, Soy, Wheat)

1 ounce

Dried Cranberries

½ ounce

Sliced Almonds

(Contains Tree Nuts)

Not included in your delivery

4 tablespoon

Cooking Oil




Nutrition Values

/ per serving
Calories710 kcal
Fat50 g
Saturated Fat8 g
Carbohydrate35 g
Sugar21 g
Dietary Fiber6 g
Protein35 g
Cholesterol115 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small Bowl
Paper Towel
Large Pan
Large Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Trim and discard root end from lettuce; chop leaves into ½-inch pieces.

Roast Broccoli

• Toss broccoli on a baking sheet with a large drizzle of oil, ¾ of the chili flakes (use less if you’re not a fan of spicy food; reserve a pinch for the next step), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

Make Dressing

• In a small bowl, whisk together gochujang, mayonnaise, vinegar, scallion whites, and a pinch of remaining chili flakes. • Slowly whisk in 3 TBSP oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!

Cook Chicken

• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Add ponzu and 2 TBSP dressing (4 TBSP for 4 servings); stir to coat. Taste and season with salt and pepper.

Toss Salad

• In a large bowl, toss lettuce, broccoli, scallion greens, and half the chicken with as much remaining dressing as you like. Taste and season with salt and pepper.


• Divide salad between bowls. Top with remaining chicken, cranberries, and almonds. Serve.