Easy Creamy Broccoli And Chicken Salad Recipe Everyone Adores
Whipping up a delightful broccoli and chicken salad can revolutionize your midday meal routine.
Crisp vegetables mingle with tender protein, creating a harmonious blend of flavors and textures.
Nutritious ingredients dance together, promising a satisfying and light dining experience.
Health-conscious individuals appreciate the balance of greens and lean protein in this simple dish.
Crunchy broccoli florets complement the succulent chicken pieces with remarkable precision.
Chefs and home cooks alike adore this straightforward yet elegant recipe that takes minutes to assemble.
Prepare to savor every refreshing bite of this creamy, protein-packed salad that will leave you feeling energized and content.
FAQs
Yes, it’s packed with protein from chicken, nutrients from broccoli, and uses Greek yogurt for a lighter dressing, making it a nutritious meal option.
Absolutely! You can prepare this salad a day in advance. Just keep it refrigerated and add the nuts right before serving to maintain their crunch.
You can use sour cream or plain regular yogurt as alternatives. Each will slightly change the flavor and texture of the dressing.
Keep the dressing and salad ingredients separate until just before serving, and don’t over-mix. Add crunchy ingredients like nuts just before eating to maintain texture.
Reasons to Try Broccoli Chicken Salad Bowl
Ingredients in Creamy Broccoli Chicken Salad
For the Protein:For the Vegetables:For the Dressing Base:For the Dressing Flavors:For the Optional Crunch and Sweetness:How to Make Broccoli Chicken Salad Today
Step 1: Prep the Protein and Veggies
Shred or dice your cooked chicken breast into bite-sized pieces. Break down broccoli into tiny, appealing florets.
You can steam them briefly for a softer texture or keep them raw for extra crunch. Finely chop red onions, grate carrots, and slice celery into thin pieces.
If you’re adding nuts or dried fruit, chop them into small, manageable bits.
Step 2: Craft the Creamy Dressing
In a mixing bowl, blend together:Sprinkle in garlic powder, onion powder, paprika, salt, and pepper.
Taste and adjust seasonings to your liking. Want it extra creamy?
Add more yogurt or mayo.
Step 3: Combine All Elements
Toss the chicken, broccoli, red onions, carrots, and celery into a large bowl.
Drizzle the tangy dressing over the ingredients and mix thoroughly, ensuring every morsel gets coated.
Step 4: Add Sweet Surprise
Fold in dried cranberries or raisins for a burst of sweetness that contrasts beautifully with the creamy base.
This step is totally optional but highly recommended.
Step 5: Chill and Delight
Let the salad rest in the refrigerator for 30 minutes.
This magical waiting period allows flavors to dance and mingle. Serve cold and savor every refreshing bite!
Tips to Get Broccoli Chicken Salad Just Right
Tasty Spins for Broccoli Chicken Salad Fans
What Goes Well with Chicken Broccoli Salad
Proper Way to Store Chicken Salad Bowl
PrintCreamy Broccoli And Chicken Salad Recipe
- Total Time: 23 minutes
- Yield: 4 1x
Description
Savor Mediterranean-inspired Creamy Broccoli and Chicken Salad with its harmonious blend of tender chicken and crisp vegetables. Rich flavors and nutritious ingredients combine to create a delightful meal you’ll eagerly enjoy.
Ingredients
Protein:
- 2 cups cooked chicken breast, diced or shredded
Vegetables:
- 3 cups fresh broccoli florets
- 1/2 cup red onion
- 1/2 cup shredded carrots
- 1/2 cup celery
Dressing and Additional Ingredients:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup chopped almonds or walnuts
- 1/4 cup dried cranberries or raisins
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- Salt to taste
- Pepper to taste
Instructions
- Prepare protein and vegetables by shredding cooked chicken breast into bite-sized pieces and chopping broccoli into small, uniform florets. For optimal texture, lightly steam broccoli for 2-3 minutes or keep raw for extra crunch.
- Finely dice red onion, shred carrots, and chop celery into consistent, small pieces. If using, roughly chop nuts and set dried cranberries aside.
- Create creamy dressing by whisking Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar, and honey in a medium bowl until smooth and well-integrated.
- Season dressing with garlic powder, onion powder, paprika, salt, and pepper. Taste and adjust seasoning, adding more yogurt or mayo for desired creaminess.
- Combine protein, vegetables, and optional nuts in a large mixing bowl. Pour prepared dressing over ingredients and gently toss to ensure even coating.
- Incorporate dried cranberries or raisins for a sweet flavor contrast, mixing thoroughly to distribute evenly throughout the salad.
- Refrigerate salad for minimum 30 minutes at 40°F to allow flavors to develop and meld. Serve chilled and enjoy the complex, creamy texture.
Notes
- Swap chicken with tofu or chickpeas for a vegetarian version that maintains protein content and creamy texture.
- Steam broccoli briefly to retain vibrant green color and maximize nutritional value without losing crispness.
- Customize dressing thickness by adjusting Greek yogurt and mayonnaise ratios for lighter or richer consistency.
- Enhance meal prep by preparing salad ingredients ahead and storing separately to maintain freshness and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Steaming
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 240 kcal
- Sugar: 4 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 50 mg
Nate Harper
Founder & Recipe Curator
Expertise
Single-Recipe Development, Farm-to-Table Cooking, Seasonal Menu Planning, Culinary Storytelling, Home Kitchen Innovation
Education
Cascade Culinary Institute – Central Oregon Community College
Certificate in Culinary Arts
Focus: Farm-to-table cuisine, sustainable cooking practices, and seasonal recipe creation.
Nate studied under experienced chefs who emphasized local sourcing, minimal waste, and building recipes from fresh, simple ingredients.
Nate Harper is the founder and creative force behind Make, Take, Bake. Raised in the wild beauty of Oregon’s high desert, Nate grew up surrounded by family gardens, farmers’ markets, and home kitchens that celebrated the seasons.
His early love for simple, honest food evolved into a professional passion when he attended Cascade Culinary Institute, where he sharpened his skills in creating recipes that are sustainable, satisfying, and made for everyday life.
Nate’s goal is to make cooking feel accessible, free of fuss, and full of flavor. He believes a single, thoughtfully built dish can stand alone, and sometimes even steal the show.