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Grilled Chicken & Broccoli Salad
The grilled chicken here is infused with smoky notes, enhancing its natural juiciness and lending a delightful charred aroma. It’s served with crunchy broccoli and pistachios, along with an array of refreshing touches like arugula, green apple, and a lime vinaigrette.
Nutritional facts
Protein
47g
Carbs
17g
Calories
760
Fat
56g
Ingredients
Extra Virgin Olive Oil, Pistachios, Red Onion, Mint, Broccoli , Black Pepper, Cilantro, Garlic, Kosher Salt, Granny Smith Apple, Grapeseed Oil, Lime Juice, Crushed Red Pepper, Chicken Breast, Arugula
Reviews
3.6
Based on 52 reviews
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Melissa Dailey · 12/12/23
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About Teresa Wilson
Born in Denver, Colorado, Chef Teresa Wilson spent much of her early life traveling throughout the United States — as well as Spain and Japan — before moving to Austin as an eighth-grader in 1975. She received a full scholarship to attend The University of Texas at Austin and graduated with a B.S. in chemical engineering. Wilson got her start in the restaurant business in 1980 by honing her restaurant management skills in Bill Miller Bar-B-Q's management program. She went on to become acting manager at Basil’s Restaurant in Austin from 1983 to 1999 and eventually established herself as head chef at some of the city's most renown restaurants, including Basil’s, Aquarelle, and Sala & Betty, her most recent venture where she was chef/owner. Wilson enjoys jogging, reading, her four children, and traveling.
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