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The Best Broccoli Salad with Chicken – A Flavorful and Easy Side Dish for Any Occasion

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When it comes to potluck gatherings, backyard barbecues, or even a simple side dish for dinner, a good broccoli salad is a must-have in your recipe collection. This version of broccoli salad swaps out bacon for crispy, flavorful chicken while keeping all the classic elements that make this dish a crowd favorite. Packed with crunchy broccoli, sweet dried cranberries, nutty sunflower seeds, sharp cheddar cheese, and a tangy homemade dressing, this salad offers the perfect balance of textures and flavors. It’s easy to prepare, can be made ahead of time, and is a great way to enjoy fresh vegetables in a delicious, satisfying way.

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The Best Broccoli Salad with Chicken – A Flavorful and Easy Side Dish for Any Occasion

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Looking for a salad that’s hearty, fresh, and packed with flavor? The Best Broccoli Salad with Chicken is the perfect balance of crisp, creamy, and savory! Tender chicken adds protein, while a delicious dressing ties it all together for a dish that’s both satisfying and wholesome. Whether served as a side or a main, this easy-to-make salad is a go-to for busy days and healthy cravings. It’s quick, delicious, and absolutely irresistible!

#HealthyEats #BroccoliLovers #ProteinPacked #EasyMeals #SaladPerfection #CrunchyAndCreamy #ChickenSalad #QuickAndTasty #NutritiousBites #FamilyFavorite

  • Total Time: 35 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Salad

  • 2 boneless, skinless chicken thighs or 1 chicken breast (cooked and chopped into bite-sized pieces) – Substitute with shredded rotisserie chicken for convenience.
  • 2 heads broccoli (about 1½ pounds or 56 cups) – Use fresh broccoli for the best texture, but frozen broccoli (thawed and patted dry) can work in a pinch.
  • 1 cup dried cranberries – Substitute with raisins or chopped dried apricots for a different twist.
  • ⅓ cup sunflower seeds (roasted and salted) – Use pumpkin seeds or chopped almonds if you prefer.
  • 1 cup cheddar cheese (shredded) – Swap for feta, parmesan, or a dairy-free alternative if needed.
  • ⅓ cup red onion (chopped) – Milder options include green onions or shallots.

For the Dressing

  • 1¼ cups mayonnaise or Miracle Whip – Greek yogurt or a mix of yogurt and mayo can be used for a lighter option.
  • Zest of 1 lemon – Adds brightness; orange zest can also work.
  • 1 tablespoon lemon juice – Apple cider vinegar is a good substitute.
  • 2 tablespoons white wine vinegar – Red wine vinegar or apple cider vinegar can be used instead.
  • ¼ cup sugar – Honey or maple syrup can replace the sugar.
  • 1¼ teaspoons kosher salt – Adjust to taste.
  • ½ teaspoon black pepper – Adds a mild kick.
  • ¼ teaspoon dry mustard – A small amount of Dijon mustard can be used as a replacement.
  • ⅛ teaspoon cayenne pepper – Adds depth without too much heat, but can be omitted if preferred.

Instructions

Step 1: Cook the Chicken

  1. Heat a skillet over medium heat and add a drizzle of oil.
  2. Season the chicken with a pinch of salt, black pepper, and a dash of garlic powder (optional).
  3. Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 75°C).
  4. Remove from the pan and let it rest for 5 minutes before chopping it into bite-sized pieces.

Step 2: Prepare the Dressing

  1. In a large bowl, whisk together the mayonnaise (or yogurt), lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper.
  2. Mix until smooth and well combined.

Step 3: Assemble the Salad

  1. Chop the broccoli into small, bite-sized florets. If desired, chop the stems into small pieces and add them as well.
  2. Add the chopped broccoli to the bowl with the dressing.
  3. Toss in the dried cranberries, sunflower seeds, shredded cheddar cheese, and red onion.
  4. Add most of the chopped chicken, reserving some for garnish.
  5. Stir everything together until evenly coated with the dressing.

Step 4: Chill and Serve

  1. This salad can be served immediately, but for the best flavor, let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  2. Before serving, let it sit at room temperature for about 10–15 minutes.
  3. Garnish with the reserved chicken and a sprinkle of extra sunflower seeds or cheese.

Notes

  • How to Tell When Chicken is Cooked – The safest way to check is with a meat thermometer (165°F internal temperature). If you don’t have one, cut into the thickest part—there should be no pink and the juices should run clear.
  • Avoid Soggy Broccoli – If you prefer a slightly softer texture, blanch the broccoli by boiling it for 30 seconds, then draining and rinsing with cold water before using.
  • Making Ahead – This salad tastes even better the next day, making it a great option for meal prep.
  • Balancing Flavors – If the dressing tastes too tangy, add a bit more sugar or honey. If it’s too sweet, a splash of vinegar will balance it out.
  • Author: Paula Susan
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes

One of the best things about this recipe is its versatility. It’s naturally gluten-free, packed with nutrients, and can be adjusted based on what you have on hand. Plus, it requires minimal cooking, making it perfect for beginner cooks who want to prepare a dish that looks impressive but doesn’t demand advanced kitchen skills. Whether you’re serving it at a summer picnic, a holiday feast, or as a light meal, this broccoli salad is guaranteed to be a hit.

Why This Broccoli Salad is Perfect for Beginners

  • Simple Ingredients – You only need basic kitchen staples like broccoli, cheese, dried cranberries, and a few pantry ingredients for the dressing.
  • Minimal Cooking Required – With just a little prep and some quick cooking for the chicken, this dish comes together effortlessly.
  • Make-Ahead Friendly – The flavors get even better as it sits, so you can prepare it in advance.
  • Customizable – You can adjust the ingredients to suit your taste or dietary needs without compromising flavor.

Ingredients and Substitutions

For the Salad

  • 2 boneless, skinless chicken thighs or 1 chicken breast (cooked and chopped into bite-sized pieces) – Substitute with shredded rotisserie chicken for convenience.
  • 2 heads broccoli (about 1½ pounds or 5–6 cups) – Use fresh broccoli for the best texture, but frozen broccoli (thawed and patted dry) can work in a pinch.
  • 1 cup dried cranberries – Substitute with raisins or chopped dried apricots for a different twist.
  • ⅓ cup sunflower seeds (roasted and salted) – Use pumpkin seeds or chopped almonds if you prefer.
  • 1 cup cheddar cheese (shredded) – Swap for feta, parmesan, or a dairy-free alternative if needed.
  • ⅓ cup red onion (chopped) – Milder options include green onions or shallots.

For the Dressing

  • 1¼ cups mayonnaise or Miracle Whip – Greek yogurt or a mix of yogurt and mayo can be used for a lighter option.
  • Zest of 1 lemon – Adds brightness; orange zest can also work.
  • 1 tablespoon lemon juice – Apple cider vinegar is a good substitute.
  • 2 tablespoons white wine vinegar – Red wine vinegar or apple cider vinegar can be used instead.
  • ¼ cup sugar – Honey or maple syrup can replace the sugar.
  • 1¼ teaspoons kosher salt – Adjust to taste.
  • ½ teaspoon black pepper – Adds a mild kick.
  • ¼ teaspoon dry mustard – A small amount of Dijon mustard can be used as a replacement.
  • ⅛ teaspoon cayenne pepper – Adds depth without too much heat, but can be omitted if preferred.

Step-by-Step Instructions

Step 1: Cook the Chicken

  1. Heat a skillet over medium heat and add a drizzle of oil.
  2. Season the chicken with a pinch of salt, black pepper, and a dash of garlic powder (optional).
  3. Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 75°C).
  4. Remove from the pan and let it rest for 5 minutes before chopping it into bite-sized pieces.

Step 2: Prepare the Dressing

  1. In a large bowl, whisk together the mayonnaise (or yogurt), lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper.
  2. Mix until smooth and well combined.

Step 3: Assemble the Salad

  1. Chop the broccoli into small, bite-sized florets. If desired, chop the stems into small pieces and add them as well.
  2. Add the chopped broccoli to the bowl with the dressing.
  3. Toss in the dried cranberries, sunflower seeds, shredded cheddar cheese, and red onion.
  4. Add most of the chopped chicken, reserving some for garnish.
  5. Stir everything together until evenly coated with the dressing.

Step 4: Chill and Serve

  1. This salad can be served immediately, but for the best flavor, let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  2. Before serving, let it sit at room temperature for about 10–15 minutes.
  3. Garnish with the reserved chicken and a sprinkle of extra sunflower seeds or cheese.

Beginner Tips and Notes

  • How to Tell When Chicken is Cooked – The safest way to check is with a meat thermometer (165°F internal temperature). If you don’t have one, cut into the thickest part—there should be no pink and the juices should run clear.
  • Avoid Soggy Broccoli – If you prefer a slightly softer texture, blanch the broccoli by boiling it for 30 seconds, then draining and rinsing with cold water before using.
  • Making Ahead – This salad tastes even better the next day, making it a great option for meal prep.
  • Balancing Flavors – If the dressing tastes too tangy, add a bit more sugar or honey. If it’s too sweet, a splash of vinegar will balance it out.

Serving Suggestions

This broccoli salad pairs wonderfully with a variety of main dishes. Here are a few ideas:

  • Grilled or Baked Chicken – Serve it alongside grilled lemon herb chicken for a fresh and balanced meal.
  • BBQ Dishes – It’s a perfect side for barbecued beef, ribs, or grilled salmon.
  • Sandwiches or Wraps – Enjoy it with a turkey or roast beef sandwich for a complete meal.
  • Holiday Spread – A great addition to Thanksgiving, Christmas, or Easter meals.

Storage Tips

  • Refrigeration – Store leftovers in an airtight container in the fridge for up to 5 days.
  • Avoid Freezing – The mayonnaise-based dressing doesn’t freeze well, so it’s best to eat it fresh.
  • Refreshing Leftovers – If the salad looks a bit dry after sitting in the fridge, stir in a spoonful of extra mayo or a splash of lemon juice before serving.

Final Thoughts – A Deliciously Easy Side for Any Occasion

This broccoli salad with chicken is a fantastic blend of crunchy, creamy, sweet, and savory flavors, making it a staple recipe for any home cook. It’s easy to prepare, highly adaptable, and works well for gatherings, meal prep, or simply as a nutritious side dish. The homemade dressing adds a zesty touch, while the addition of tender chicken makes it even more satisfying. Whether you’re a beginner cook or just looking for a no-fuss dish to impress your guests, this recipe is a must-try.

Have you tried this broccoli salad? Let me know in the comments how it turned out or if you made any fun variations! Happy cooking!

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