Kentucky Chicken and Broccoli Almond Salad

We have flipped the good old broccoli and bacon salad on it’s head – using delicious Kentucky chicken instead  [but of course you could always have bacon as well!]. An easy herb mayo to go with it makes this a super tasty healthy meal.

  • 5min
  • 10 mins
Kentucky Chicken and Broccoli Almond Salad


  • 2 large heads of broccoli
  • 1 x 250g pack Hellers Kentucky Chicken
  • 1/2 red onion thinly sliced and soaked in cold water for 10 mins
  • 25g sliced almonds toasted in the oven
  • fresh chives roughly chopped
  • Dressing:
  • 1 cup mayo [you can also use aioli for a garlic hit]
  • 3 tbsp runny honey
  • 1 tsp cider vinegar
  • small bunch of fresh chives finely chopped
  • To Serve: lemon wedges and roughly chopped chives
  • Optional ingredients: add some fresh red chili or toasted pecans tossed in brown sugar and caramelised instead of almonds if you want a sweet element


  1. Using a small knife remove the broccoli florets and cut them up into smaller delicate more salad style ones. Discard the thick dry base end of the stalk, and cut the remaining part of the stalk in half lengthways and finely slice. Blanch the cut broccoli in boiling water for 1 min then drain through a colander and allow to dry by spreading onto a tea towel
  2. Drain the red onion after 10 mins - this allows the raw bitterness to soften
  3. To make the dressing whisk all the ingredients together in a small bowl and pour into a serving dish
  4. To assemble toss together the broccoli, Kentucky chicken, red onion, almonds and chives in a medium bowl. You can opt to add the dressing at this point or serve it on the side - it is up to you [and your guests].
  5. Serve straight onto plates or onto a large serving platter, scatter with extra chives and wedges of lemon