Description
Creamy broccoli salad with chicken brings summer picnic vibes to your plate, blending crisp vegetables and tender protein. Crunchy almonds and tangy dressing make this dish a refreshing choice for light meals you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 chicken breasts
- 1/2 cup cooked, diced chicken
Vegetables:
- 3 cups broccoli florets
- 1/4 cup red onion, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup carrots, shredded
Dressing and Extras:
- 1/3 cup mayonnaise
- 2 tbsp Greek yogurt
- 1 tbsp apple cider vinegar
- 1 tsp honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 tbsp sunflower seeds
- 1/4 cup bacon bits
- 1/3 cup cheddar cheese, shredded
Instructions
- Preheat the oven to 375°F and season chicken breasts with salt and pepper.
- Roast chicken for 25-30 minutes until internal temperature reaches 165°F, then let cool and dice into bite-sized pieces.
- Chop broccoli florets into small, uniform pieces and slice cherry tomatoes in half.
- Finely dice red onion and shred carrots using a grater.
- In a separate mixing bowl, whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt, and black pepper until smooth and well combined.
- Toast sunflower seeds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant.
- In a large salad bowl, combine diced chicken, broccoli, tomatoes, red onion, and carrots.
- Pour prepared dressing over the salad and gently toss to ensure even coating.
- Sprinkle bacon bits, toasted sunflower seeds, and shredded cheddar cheese on top.
- Refrigerate for 15-20 minutes to allow flavors to meld together before serving chilled.
Notes
- Swap Greek yogurt with dairy-free alternatives like coconut yogurt for a vegan version.
- Use smoked tofu instead of chicken to create a plant-based protein option that maintains the salad’s hearty texture.
- Toast sunflower seeds carefully to prevent burning, watching them closely and stirring frequently during the 3-4 minute process.
- Chop broccoli into smaller pieces to ensure better dressing absorption and easier eating experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 60 mg