What Is Broccoli Chicken Salad?
This is a really, easy, healthy way to make a delicious meal. This is also a really easy meal prep for the week!
With only 5 main ingredients this means literally comes together in minutes. It makes a big batch too so you can make it and have a healthy option for lunch or supper again the next day. It doesn’t even taste like leftovers!
I like to use regular ranch dressing but you can swap it out for your favorite style like low-fat or homemade if you want. I also like to chop the broccoli pretty small so each bite is the same.
This chicken and broccoli salad is the ultimate meal prep as well. Not only does it have a high protein content (about 35 grams per serving!) but it also has so much fiber in it which is equally important. This meal prep can be made in a few minutes once a week and you will be ready with a healthy lunch the rest of the week.
Add in your favorite pita or tortilla and you can add even more protein to it.
Broccoli is one of the most affordable and nutrient-dense veggies, and using pre-cooked or leftover chicken makes this a budget win. Skip the store-bought deli salads and make a big batch of this at home for a fraction of the price.
Serve this on a wrap, crackers, on top of a salad, rice cake, or whatever fits your mood and lifestyle!
Why You’ll Love This Broccoli Chicken Salad Recipe
Pairing protein and fiber together is a great idea. If you eat protein without fiber………nothing is moving and you might feel pretty crumby. So put them together in this quick and easy meal prep and you will be feeling great!
There is a crunchy, creamy, cheesy bit every time you take one of this Broccoli Chicken Salad. The crunch from the seeds, the creaminess of the dressing, and the cheese adds so much to this recipe. You are definitely going to be craving this!
This is a quick and easy meal prep friendly recipe. You can chop all the broccoli before hand. You can cook and freeze the chicken beforehand or use a convicence one from the freezer section. Then you just have to toss all of this together in a bowl and you have dinner done!
This is a fun twist on the classic broccoli salad with the addition of the chicken. It is a perfect high protein dish you can use as an entree or as a side dish at a picnic, pot luck, or your next family gathering.
Tips for The Best Broccoli Chicken Salad
Using fresh broccoli is what works best in this recipe. If you are going for a really bright green color you can blanch the broccoli, but don’t cook it.
The flavors of this salad are much better if you let them sit together for a bit before serving. If you have time let it sit for at least 30 minutes. If not, no worries it still tastes great!
Adding more sunflower seeds or even bacon bits can add some more savory, saltiness to this dish and adding a bit more crunch too. You could also try some other nuts or this dressing from All Recipes to change it up a bit.
Dicing the red onion very finely will make it have a more mild flavor. You can rinse it with cold water too to help remove some of the acid.
The ranch dressing amount can easily be increased or decreased depending on your preferences. You could also use my Cottage Cheese Ranch recipe to help pop the protein and lessen the fat overall.
Meal Prep and Storage Tips for Broccoli Chicken Salad
Store in air tight containers in the fridge for up to 4 days.
This is best served cold or chilled. So when packing it for your lunches make sure to have a fridge nearby or put in a few ice packs.
Broccoli Chicken Salad isn’t a recipe you really want to freeze after making it all. But you can freeze cooked chicken or use cooked chicken from the freezer section to allow for quicker meal prep later on.
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Ingredients
Method
- Cook chicken by poaching it in water.
- Place chicken breasts in a sauce pan with water.
- Add in the Mrs. Dash seasoning and salt. Next turn water on and let chicken simmer until it reaches 165 when using a thermometer, if using thawed chicken this takes about 10 minutes.
- If you are using frozen chicken this can take 15 to 20 minutes depending on how thick they are.
- While the chicken is cooking, chop the vegetables.
- Chop the broccoli into florets (stick the tip of a knife in between the little stalks, or use your hands to separate).
- Then add the chopped red onion, cheese, sunflower seeds and ranch dressing stir.
- When the chicken is done cooking, shred or chop it.
- Let it cool then add it to the bowl.
- This is best when it is eaten cold so let it sit in the fridge to chill.
- This salad is best within a couple of days.
- If making a wrap, place filling inside your favorite wrap or tortilla shell.