Chicken style

How to make a raw broccoli salad with chicken nuggets


1 can Fry’s Chicken Nuggets (or use Fry’s Rice Protein and Chia Chicken Nuggets)

1 head of broccoli, well washed

4 tablespoons of mixed seeds, lightly toasted

½ cup goji berries, cranberries and mixed raisins

1 punnet of mini plum tomatoes, washed and halved (yellow and red)

1 apple, seeded and finely chopped

½ cup cooked chickpeas

For the vegan mayonnaise sauce:

1-2 tablespoons cooked chickpeas

2 ½ teaspoons of white balsamic vinegar

Juice of 1 lemon

1 heaped teaspoon of mustard

1 teaspoon of xylitol

Salt and pepper to taste

½ cup of oil mixture (grape seed, avo, olive oil and coconut oil)

Add half an avocado if you serve all the mayonnaise in an hour or two.


Place the nuggets in the Airfryer for 6 to 8 minutes and bake until golden and crispy. Cut the Nuggets in half.

Remove the hard stem at the end and wash the head of broccoli thoroughly. Cut the head into florets and the stem into small pieces.

Place in a large bowl. Add the rest of the ingredients, including the Nuggets, and mix well.

To make a homemade vegan mayonnaise, add the chickpeas, vinegar, lemon juice, mustard, xylitol and seasoning to the bowl of a hand blender. Add the avocado, if you use it. Blitz until thick and creamy.

With the mixer head still in the bowl, start pouring the oil while lifting it up and down until the oil emulsifies with the rest of the ingredients. Taste and adjust the seasoning.

Add the mayonnaise to the bowl and mix.

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