Description
This Creamy Broccoli and Chicken Salad is the perfect mix of crunchy veggies, tender chicken, and a tangy, creamy dressing. Packed with flavor and great for meal prep or as a refreshing side dish!
Ingredients
Scale
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For the Salad:
- 2 cups cooked chicken breast, diced or shredded (grilled, baked, or rotisserie chicken works great)
- 3 cups fresh broccoli florets (steamed or raw, depending on preference)
- 1/2 cup red onion, finely diced
- 1/2 cup shredded carrots
- 1/2 cup celery, chopped
- 1/2 cup chopped almonds or walnuts (optional for crunch)
- 1/4 cup dried cranberries or raisins (optional for sweetness)
For the Dressing:
- 1/2 cup Greek yogurt (plain, unsweetened)
- 1/4 cup mayonnaise (or use more Greek yogurt for a lighter version)
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon honey (optional, for a touch of sweetness)
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
- 1/4 teaspoon paprika (optional, for extra flavor)
Instructions
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Prepare the Salad Ingredients:
- If you haven’t already, cook and shred or dice the chicken breast.
- Chop the broccoli into small florets. If you prefer, you can lightly steam the broccoli for 2-3 minutes until tender but still crisp, or use it raw for a crunchier texture.
- Dice the red onion, shred the carrots, and chop the celery.
- If using nuts, chop them into smaller pieces, and if using dried cranberries or raisins, set them aside.
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Make the Dressing:
- In a medium-sized bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), and honey (if using). Stir well to combine.
- Add garlic powder, onion powder, paprika, salt, and pepper. Taste the dressing and adjust the seasoning if needed. If you’d like it a little creamier, add more Greek yogurt or mayo.
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Combine the Salad:
- In a large bowl, add the chicken, broccoli, red onion, shredded carrots, celery, and nuts (if using).
- Pour the creamy dressing over the salad mixture and toss well to coat all the ingredients evenly.
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Add the Sweetness (Optional):
- Stir in the dried cranberries or raisins for a sweet contrast to the creamy dressing. This step is optional but adds a nice balance.
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Chill and Serve:
- For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
- Serve cold, and enjoy!
Notes
- Low-Carb Option: Skip the dried fruits and use nuts as the main texture for crunch. You can also replace the mayo with avocado for a healthier fat option.
- Use Leftovers: This recipe is great for using leftover chicken from a previous meal.
- Add Cheese: For extra creaminess and flavor, sprinkle in some shredded cheddar or feta cheese.
- Other Veggies: Feel free to add bell peppers, cucumber, or cherry tomatoes for extra freshness.
Nutrition
- Serving Size: 1 bowl (1/4 of the recipe)
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg