Chicken Broccoli Salad
If you’re looking for a deliciously refreshing dish that marries the crunch of fresh vegetables with tender chicken and a creamy dressing, look no further than this Chicken Broccoli Salad. This recipe is not only packed with nutrients from the broccoli and chicken, but it also has a delightful flavor profile thanks to a peanut butter-based dressing. Whether you’re meal prepping for the week or serving this at a gathering, this Chicken Broccoli Salad is sure to impress.
Why This Recipe Is Reliable
This Chicken Broccoli Salad is a tried-and-true recipe that balances taste and nutrition beautifully. The combination of crunchy broccoli, juicy chicken, and a creamy peanut dressing creates a salad that’s satisfying and rich in protein. It’s versatile enough for different occasions, whether you’re having a casual lunch or a festive dinner. Plus, it’s easy to customize based on what you have on hand or your dietary preferences.
What Goes Into Chicken Broccoli Salad
To create this Chicken Broccoli Salad, you’ll need the following ingredients:
- 3 tablespoons peanut oil (or other neutral-flavored oil)
- 1/2 cup natural peanut butter without sugar
- 3 tablespoons soy sauce
- 2 tablespoons fresh-squeezed lime juice
- 1 tablespoon minced ginger
- 1 teaspoon minced garlic
- 3 tablespoons granulated Monkfruit sweetener
- 1/3 cup water
- 2 cups cooked chicken, shredded or diced
- 4 cups broccoli florets, blanched
- 1 cup shredded carrots
- 1/2 cup sliced almonds (optional, for crunch)
Before You Start: Equipment
Before diving into making your Chicken Broccoli Salad, gather the following tools:
- Large mixing bowl – for combining the salad ingredients.
- Whisk – to mix the dressing thoroughly.
- Small bowl – for preparing the dressing.
- Cutting board and knife – for chopping vegetables and chicken.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
Directions: Chicken Broccoli Salad
Step 1: Prepare the Dressing
In a small bowl, combine the peanut oil, natural peanut butter, soy sauce, fresh-squeezed lime juice, minced ginger, minced garlic, granulated Monkfruit sweetener, and water. Whisk together until smooth and well combined. Adjust the consistency with more water if necessary.
Step 2: Cook the Chicken
If you haven’t done so already, cook your chicken. You can grill it, bake it, or even boil it. Shred or dice the chicken into bite-sized pieces once it’s fully cooked.
Step 3: Blanch the Broccoli
Bring a pot of water to a boil and add the broccoli florets. Blanch them for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
Step 4: Combine Ingredients
In a large mixing bowl, add the cooked chicken, blanched broccoli, shredded carrots, and sliced almonds if using.
Step 5: Add the Dressing
Pour the prepared dressing over the chicken and vegetable mixture. Toss gently until everything is well coated.
Step 6: Chill and Serve
For the best flavor, let the Chicken Broccoli Salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve cold or at room temperature.
Variations for Dietary Needs
If you have specific dietary requirements or preferences, consider these variations:
- For a vegetarian option, substitute the chicken with chickpeas or tofu.
- Make it nut-free by using sunflower seed butter instead of peanut butter.
- For a gluten-free version, ensure that the soy sauce is gluten-free or use tamari.
- Add extra veggies like bell peppers, snap peas, or cucumbers for added crunch.
Avoid These Traps
When making your Chicken Broccoli Salad, be mindful of the following pitfalls:
- Don’t overcook the broccoli; it should be bright green and crisp.
- Avoid using sweetened peanut butter; opt for natural peanut butter without sugar for better flavor balance.
- Be careful not to add too much water to the dressing; it should be creamy and thick.
- Don’t skip the chilling time; it enhances the overall taste of the salad.
Storage & Reheat Guide
To keep your Chicken Broccoli Salad fresh:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
However, it’s best not to freeze this salad as the texture of the broccoli may become mushy upon thawing.
Chicken Broccoli Salad FAQs
Can I use frozen broccoli for this salad?
While fresh broccoli is recommended for the best texture and flavor, you can use frozen broccoli. Just make sure to thaw and drain it well before adding to the salad.
How can I make the dressing spicier?
If you like a bit of heat, consider adding a dash of sriracha or red pepper flakes to the dressing. Adjust according to your heat preference.
Can I prepare this salad ahead of time?
Yes! You can prepare the Chicken Broccoli Salad a day in advance. Just keep it in the refrigerator, and it will be perfect when you’re ready to serve it.
What can I serve with Chicken Broccoli Salad?
This salad pairs wonderfully with grilled meats, rice, or quinoa. You can also serve it as a main dish on its own for a light meal.
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Ready to Cook?
With its vibrant colors and satisfying flavors, this Chicken Broccoli Salad is not just a feast for the eyes but also a wholesome dish that your whole family will enjoy. The creamy peanut dressing complements the tender chicken and crisp broccoli perfectly, making it a delightful addition to your meal rotation. Whether you’re making it for lunch, dinner, or a picnic, this Chicken Broccoli Salad is sure to become a favorite.
So, gather your ingredients, follow the steps, and get ready to enjoy a salad that is as delicious as it is nutritious. You won’t be disappointed!
Chicken Broccoli Salad
Ingredients
Equipment
Method
- In a small bowl, combine the peanut oil, natural peanut butter, soy sauce, fresh-squeezed lime juice, minced ginger, minced garlic, granulated Monkfruit sweetener, and water. Whisk together until smooth and well combined. Adjust the consistency with more water if necessary.
- If you haven’t done so already, cook your chicken. You can grill it, bake it, or even boil it. Shred or dice the chicken into bite-sized pieces once it’s fully cooked.
- Bring a pot of water to a boil and add the broccoli florets. Blanch them for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop cooking. Once cooled, drain again and set aside.
- In a large mixing bowl, add the cooked chicken, blanched broccoli, shredded carrots, and sliced almonds if using.
- Pour the prepared dressing over the chicken and vegetable mixture. Toss gently until everything is well coated.
- For the best flavor, let the Chicken Broccoli Salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld beautifully. Serve cold or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian option, substitute chicken with chickpeas or tofu.
- Be careful not to overcook the broccoli; it should be bright green and crisp.
