Creamy Broccoli and Chicken Salad recipe

Table of Contents

Ingredients:

For the Salad:

2 cups cooked chicken breast, diced or shredded (grilled, baked, or rotisserie chicken works great)

3 cups fresh broccoli florets (steamed or raw, depending on preference)

1/2 cup red onion, finely diced

1/2 cup shredded carrots

1/2 cup celery, chopped

1/2 cup chopped almonds or walnuts (optional for crunch)

1/4 cup dried cranberries or raisins (optional for sweetness)

For the Dressing:

1/2 cup Greek yogurt (plain, unsweetened)

1/4 cup mayonnaise (or use more Greek yogurt for a lighter version)

1 tablespoon Dijon mustard

1 tablespoon apple cider vinegar or lemon juice

1 teaspoon honey (optional, for a touch of sweetness)

Salt and pepper to taste

1/2 teaspoon garlic powder (optional)

1/2 teaspoon onion powder (optional)

1/4 teaspoon paprika (optional, for extra flavor)

Instructions:

1. Prepare the Salad Ingredients:

If you haven’t already, cook and shred or dice the chicken breast.

Chop the broccoli into small florets. If you prefer, you can lightly steam the broccoli for 2-3 minutes until tender but still crisp, or use it raw for a crunchier texture.

Dice the red onion, shred the carrots, and chop the celery.

If using nuts, chop them into smaller pieces, and if using dried cranberries or raisins, set them aside.

2. Make the Dressing:

In a medium-sized bowl, combine the Greek yogurt, mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), and honey (if using). Stir well to combine.