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Servings: 2, Prep Time: 20 min, Cook Time: 20 min
Ingredients
- 1 Granny Smith Apple
- 1/4 cup (28 g) dried cranberries
- 1/4 cup (28 g) chopped walnuts
- 1/4 cup (28 g) shredded carrots
- 1/2 cup (28 g) shredded cabbage
- 1 1/2 cups (107 g) broccoli florets
- 1/4 cup (57 g) Greek yogurt
- 1 tbsp (15 g) apple cider vinegar
- 1 tsp (2 g) paprika
- 1/2 tsp (4.5 g) salt
- 1 tsp (4.5 g) olive oil
- 1/3 cup (82 g) bbq sauce
- 8 oz (226 g) boneless, skinless chicken thighs
Directions
- Dice granny smith apple and add to a large bowl with cranberries, walnuts, carrots, cabbage, and broccoli florets. Set aside.
- Mix Greek yogurt, apple cider vinegar, paprika, 1 tbsp water, and 1/2 tbsp of kosher salt in a small bowl to create a dressing.
- Toss broccoli salad in 1/2 of the yogurt dressing. Save the remaining dressing. Refrigerate broccoli salad for one hour before serving.
- Toss chicken thighs in bbq sauce and salt.
- Grill chicken thighs on medium-low heat until done. Flip every few minutes to prevent bbq sauce from burning.
- When chicken is finished, top broccoli salad with remaining dressing and serve with chicken. Enjoy!
Nutrition Info
Calories: 417, Carbohydrate: 34 grams, Protein: 31 grams, Fat: 19 grams
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