This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too.
heads, cut into florets
2 tbsp olive oil
, finely sliced
handful pitted black olives
4 roast chicken breasts, sliced
4 tbsp soy sauce
2 red chillies, deseeded and sliced
2 garlic cloves, sliced
Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.