Quick Chicken and Broccoli Salad Recipe: Ready in 15 Minutes

According to recent statistics Americans declare “absence of time” as their fundamental reason for not cooking at home frequently with a percentage of 68%. Preparation of nutritious homemade meals won’t required all night to complete. You can prepare protein-rich nutrient-rich chicken and broccoli salad in precisely 15 minutes.

The chicken and broccoli salad recipe creates outstanding taste from only 15 minutes of kitchen work suitable for anyone who leads an active life or cares about efficient cooking. You will repeat this weeknight champion often because its blend of protein and fiber along with its pleasant textures creates the ideal proportions.

Ingredients List

• 2 cups cooked chicken breast, diced or shredded (rotisserie chicken works perfectly)
• 3 cups fresh broccoli florets, cut into bite-sized pieces
• 1 cup red grapes, halved
• 1/3 cup red onion, finely diced
• 1/4 cup toasted almonds or sunflower seeds
• 1/3 cup dried cranberries
• 1/2 cup plain Greek yogurt
• 3 tablespoons mayonnaise (or additional Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• Salt and freshly ground black pepper to taste

Substitution options: Replace chicken with chickpeas for a vegetarian version, swap almonds with walnuts for different texture, or use raisins instead of cranberries if preferred. For a dairy-free option, substitute the Greek yogurt with dairy-free yogurt or additional mayonnaise.

Timing

• Preparation time: 12 minutes
• Cooking time: 3 minutes (for blanching broccoli)
• Total time: 15 minutes – that’s 75% less time than the average dinner recipe which typically takes about 60 minutes from start to finish.

Step-by-Step Instructions

Step 1: Prepare the Broccoli

Bring a medium pot of water to a boil. Add the broccoli florets and blanch for just 2-3 minutes until bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop the cooking process. Once cooled, drain thoroughly and pat dry with paper towels.

Pro tip: Don’t skip the ice bath it not only stops the cooking process but also helps maintain that vibrant green color that makes your salad visually appealing.

Step 2: Mix the Dressing

In a small bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, honey, apple cider vinegar, and garlic powder until smooth and well combined. Season with salt and pepper to taste. Your dressing should have a perfect balance of creaminess, tanginess, and subtle sweetness.

Personalization note: If you prefer a more tangy flavor profile, add an extra teaspoon of apple cider vinegar. For a sweeter dressing, increase the honey to 1 1/2 tablespoons.

Step 3: Combine Salad Ingredients

In a large mixing bowl, combine the diced chicken, blanched broccoli, halved grapes, diced red onion, toasted nuts or seeds, and dried cranberries. Gently toss to mix the ingredients evenly.

Kitchen hack: To save even more time, use pre-cut broccoli florets from your grocery store’s produce section!

Step 4: Add Dressing and Serve

Pour the prepared dressing over the salad ingredients and gently fold everything together until all components are evenly coated. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld, though you can certainly enjoy it immediately if you’re pressed for time.

Serving enhancement: For a beautiful presentation, reserve a few pinches of dried cranberries and toasted nuts to sprinkle on top just before serving.

Nutritional Information

Per serving (recipe makes 4 servings):

• Calories: 320
• Protein: 28g
• Carbohydrates: 22g
• Fiber: 5g
• Sugar: 14g
• Fat: 16g
• Saturated Fat: 3g
• Sodium: 380mg

This chicken and broccoli salad recipe provides 56% of your daily protein needs and 20% of your daily fiber requirement in just one serving.

Healthier Alternatives for the Recipe

• Lower carb option: Reduce or eliminate the dried cranberries and grapes, and increase the amount of broccoli. This simple adjustment can reduce the carbohydrate content by up to 10g per serving.
• Higher protein version: Double the chicken or add 2-3 hard-boiled eggs, chopped, to increase the protein content.
• Plant-based adaptation: Substitute chicken with 2 cups of cooked quinoa or 1.5 cups of chickpeas for a vegetarian protein source.
• Lower fat alternative: Use all Greek yogurt instead of the mayonnaise/yogurt combination to reduce fat content while maintaining creaminess.
• Dairy-free option: Replace Greek yogurt with dairy-free yogurt or a ripe, mashed avocado for a different but equally delicious creamy dressing.

Serving Suggestions

• Serve the chicken and broccoli salad atop a bed of mixed greens or baby spinach for an extra serving of vegetables.
• Wrap in a whole grain tortilla with additional lettuce for a portable lunch option.
• Stuff inside a halved avocado for an extra dose of healthy fats and a beautiful presentation.
• Serve alongside a warm cup of tomato soup for a comforting lunch combination.
• Spoon into hollowed-out tomatoes or bell peppers for an impressive appetizer at your next gathering.

Personal tip: This chicken and broccoli salad recipe tastes even better the next day, making it perfect for meal prep. Consider making a double batch on Sunday for quick lunches throughout the week!

Common Mistakes to Avoid

• Overcooking the broccoli: Leave it slightly crisp to maintain texture and nutrients. Data shows that overcooking broccoli can result in up to 50% loss of vitamin C.
• Using warm chicken: Make sure your chicken is completely cooled before mixing with other ingredients to prevent wilting and maintain food safety.
• Under-seasoning the dressing: Don’t be shy with salt and pepper – proper seasoning brings all the flavors together.
• Skipping the drying step: Not thoroughly drying the broccoli after blanching can result in a watery dressing.
• Adding dressing too far in advance: If making this salad hours ahead, consider keeping the dressing separate until shortly before serving to maintain optimal texture.

Storing Tips for the Recipe

• Store leftover chicken and broccoli salad in an airtight container in the refrigerator for up to 3 days.
• If you’re meal prepping, consider storing the nuts or seeds separately and adding them just before eating to maintain their crunch.
• This salad does not freeze well due to the dairy-based dressing and fresh vegetables.
• For best flavor, remove from the refrigerator about 15 minutes before serving to take the chill off.
• If the salad seems dry after storage, rejuvenate it with a small dollop of Greek yogurt or a drizzle of olive oil before serving.

Conclusion

You can prepare a nutritious flavorful chicken and broccoli salad Recipe in only fifteen minutes without investing large amounts of time in cooking. The culinary blend of protein with vegetables and addictive flavors gives this dish the perfect kitchen solution for quick suppers and planned food preparation tasks. The versatile preparation method enables many possible combinations which match individual diets while utilizing what ingredients you have available.

Did you prepare the chicken and broccoli salad Recipe, which takes just fifteen minutes? You can share your feedback regarding this recipe through the comments section. Post your individual serving modifications and creative ideas with our community network. The blog offers subscription access for additional time-saving nutritious recipes that you will receive directly in your inbox.

FAQs

Can I make this chicken and broccoli salad recipe ahead of time?

Absolutely! This salad can be prepared up to 24 hours in advance. For the best texture, add the nuts or seeds just before serving.

Is it necessary to blanch the broccoli?

While you can use raw broccoli, blanching for 2-3 minutes softens it slightly while maintaining crispness, making it easier to digest while preserving nutrients.

How can I make this recipe keto-friendly?

Omit the honey, dried cranberries, and grapes. Increase the amount of nuts and consider adding some diced avocado for healthy fats.

Can I use leftover grilled chicken for this recipe?

Definitely! Leftover grilled, roasted, or poached chicken works perfectly in this chicken and broccoli salad recipe. It’s a great way to repurpose leftovers.

What makes this chicken and broccoli salad recipe healthier than traditional versions?

The use of Greek yogurt reduces fat content while boosting protein, and the abundance of fresh broccoli provides fiber and essential nutrients lacking in many traditional salad recipes.

Chicken and Broccoli Salad Recipe: How to Make It in 15 Minutes

Course: chickenCuisine: AmericanDifficulty: Easy

Servings

4-6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

450-500

kcal

Total time

15

minutes

This Chicken and Broccoli Salad recipe features a delicious combination of tender diced or shredded chicken, fresh broccoli florets, halved red grapes, and finely diced red onion. The salad is topped with crunchy toasted almonds or sunflower seeds and sweet dried cranberries. It’s dressed with a creamy blend of Greek yogurt, mayonnaise (or extra yogurt for a lighter version), Dijon mustard, honey, apple cider vinegar, and garlic powder, creating a flavorful and refreshing dish that’s perfect as a healthy meal or side.

Ingredients

• 2 cups cooked chicken breast (diced or shredded; rotisserie chicken works great)

• 3 cups fresh broccoli florets (cut into bite-sized pieces)

• 1 cup red grapes (halved)

• 1/3 cup red onion (finely diced)

• 1/4 cup toasted almonds or sunflower seeds

• 1/3 cup dried cranberries

• 1/2 cup plain Greek yogurt

• 3 tablespoons mayonnaise (or additional Greek yogurt for a lighter option)

• 1 tablespoon Dijon mustard

• 1 tablespoon honey

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon garlic powder

• Salt and freshly ground black pepper to taste

Directions

• Prepare the ingredients:
  In a large bowl, combine the cooked chicken, broccoli florets, halved grapes, and finely diced red onion.
• Make the dressing:
  In a small bowl, whisk together the Greek yogurt, mayonnaise (or extra yogurt), Dijon mustard, honey, apple cider vinegar, garlic powder, salt, and black pepper until smooth.
• Combine the salad:
  Pour the dressing over the chicken and broccoli mixture and toss gently to coat everything evenly.
• Add crunch and sweetness:
  Sprinkle the toasted almonds or sunflower seeds and dried cranberries over the salad and toss again to combine.
• Serve:
  Enjoy immediately, or refrigerate for a few hours to let the flavors meld.

Notes

• Chicken options: You can use store-bought rotisserie chicken for ease or cook your own chicken breast.
  Lighter option: For a lighter salad, use extra Greek yogurt instead of mayonnaise.
  Storage: Store the salad in an airtight container in the refrigerator for up to 2-3 days.
  Add-ins: Feel free to experiment with other ingredients like nuts, fruits, or cheese!