Chicken & Broccoli Salad has a creamy, flavorful dressing that envelopes tender broccoli florets, chicken and green onions. This easy salad recipe is a surefire hit!
Chicken & Broccoli Salad
We are well into the spring season now, but it sure doesn’t feel like it. I saw on the news today that they said it was one of the coldest springs in 50 years in our area. Crazy! I know this time last year I had my central air going full blast. Today? My heat is still on! Yikes.
That doesn’t mean I can’t dream of the nicer weather to come. I know it’s coming. It just needs to get here…the sooner, the better. I’m thinking of all the fun things we will do this summer from BBQs with friends and family, camping and maybe even a little gardening. Yes, I’m considering gardening this year, too.
To get into the summer celebrations to come, I’ve got a delicious Chicken & Broccoli Salad to share with you. It’s got two of my favorite ingredients: Canadian chicken and broccoli. Get those veggies and protein into you and enjoy!
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed my SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
The key ingredient in this yummy summer chicken salad recipe is, of course, the chicken. It makes the salad, in my opinion. The only kind of chicken I will serve my family is Canadian chicken. I’ve worked with the Chicken Farmers of Canada for several years now and have gotten to know a fair bit about chicken farming in Canada.
Even if you aren’t that familiar with chicken farming, but you still want to know where your chicken comes from, there is a solution for that. Look for the Raised by a Canadian Farmer logo on the packages of chicken when you are grocery shopping. It tells you that your chicken is, in fact, raised right here in Canada to the highest possible food safety and animal care standards.
Quick tidbit for you: did you know that Canadian chicken is grain-fed, free of added hormones and steroids? If not, you do now. You learn something everyday!
If you don’t see the logo on the packages of chicken at your grocery store, consider mentioning it to store management. Tell them it matters to you and hopefully, they will take notice and adopt it there as well. I see it on the packages at my local Walmart.
How to Make Broccoli & Chicken Salad
I know many Broccoli Salad recipes have raw broccoli in them. This recipe uses blanched broccoli. I prefer cooked broccoli over raw because it’s more tender and better absorbs the flavor of the dressing.
Start by adding broccoli florets to a large pot. Cover with water and stir in peanut oil. The peanut oil will add a little burst of flavor. Bring to a boil and continue to boil for 5 minutes. Drain the water in a colander and then plunge the broccoli into cold water to stop the cooking process. Drain and set aside.
In a large salad bowl, stir together broccoli, green onions, parsley and cooked chicken. I used boneless, skinless chicken breasts that I baked in the oven. You could also poach or fry the chicken if you like. If you prefer another cut of chicken, go for it. It’s also a great way to use up any chicken leftovers.
In a medium bowl, whisk together cottage cheese, mayonnaise, milk, extra virgin olive oil, white wine vinegar, sugar, garlic, dill, salt and pepper. Pour the dressing over the veggies and toss to cover.
Cover the salad bowl with plastic wrap and chill in the fridge for 1 hour minimum before serving.
Where to Serve Chicken & Broccoli Salad
Chicken & Broccoli Salad makes an excellent side dish for a BBQ party. It could also be considered a meal on its own if you like. I find one bowl to be very filling and satisfies my hunger pangs.
I served this salad for supper last week and everyone loved it. We didn’t have any leftovers, but if we did, I would only keep them for up to 2 days covered in the fridge.
Chicken Salad Recipes
Looking for more delicious chicken salad recipe ideas to serve this summer?
- Greek Chicken Salad
- Chicken Caesar Pasta Salad
- Mustard Chicken Salad
- Pesto Chicken Pasta Salad
- Chicken & Asparagus Salad
- 2 heads broccoli, cut into florets
- 2 tbsp peanut oil
- 3 boneless, skinless chicken breasts, cooked and cut into chunks
- 1 cup parsley, chopped
- 4 green onions, sliced
- 1/2 cup cottage cheese
- 1/2 cup mayonnaise
- 1/2 cup milk
- 1 tbsp extra virgin olive oil
- 2 tbsp white wine vinegar
- 1/8 tsp sugar
- 1 clove garlic, minced
- 1 tsp dried dill
- salt and pepper, to taste
- Add broccoli to a large pot. Cover with water and stir in peanut oil. Bring to a boil. Boil for 5 minutes. Drain. Add broccoli to a bowl of cold water for a few minutes. Drain and set aside.
- In a large bowl, add broccoli, green onions, parsley and chicken.
- In another bowl, whisk together cottage cheese, mayonnaise, milk, extra virgin olive oil, white wine vinegar, sugar, garlic, dill, salt and pepper. Pour over veggies and chicken and toss to cover.
- Cover and chill for 1 hour minimum in the fridge before serving.
You can also use fresh dill in the dressing. Use 1 tbsp of chopped fresh dill instead of dried dill.
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Nutrition Information:Yield: 6 Serving Size: 1 bowl
Amount Per Serving: Calories: 325Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 63mgSodium: 300mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 22g