Broccoli Chicken Salad Recipes

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CHICKEN BROCCOLI SALAD



Chicken Broccoli Salad image

This salad is perfect for hot summer months! The sweet and tangy taste is very addictive.

Provided by JeriM in Austin, Tx.

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h15m

Yield 10

Number Of Ingredients 8

8 cups broccoli florets
3 cooked skinless, boneless chicken breast halves, cubed
1 cup chopped walnuts
6 green onions, chopped
1 cup mayonnaise
¼ cup apple cider vinegar
¼ cup white sugar
¼ cup crumbled cooked bacon

Steps:

  • Combine broccoli, chicken, walnuts, and green onions in a large bowl.
  • Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
  • Pour mayonnaise dressing over broccoli mixture; toss to coat.
  • Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

Nutrition Facts : Calories 341.4 calories, Carbohydrate 12.8 g, Cholesterol 27.6 mg, Fat 28.7 g, Fiber 2.8 g, Protein 11 g, SaturatedFat 4.4 g, Sodium 266 mg, Sugar 7 g

BROCCOLI CHICKEN SALAD



Broccoli Chicken Salad image

A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1-1/2 cups fresh broccoli florets
1/4 cup chopped red onion
2 tablespoons salted sunflower kernels
2 tablespoons golden raisins
2 bacon strips, cooked and crumbled
1/3 cup mayonnaise
1 tablespoon sugar
1 tablespoon red wine vinegar

Steps:

  • In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 353 calories, Fat 13g fat (3g saturated fat), Cholesterol 90mg cholesterol, Sodium 551mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 36g protein.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD



Creamy Herbed Chicken and Broccoli Pasta Salad image

Stir grilled chicken into this creamy pasta salad with broccoli and roasted red pepper.

Provided by Food Network Kitchen

Time 45m

Yield 4-6

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 cup chopped fresh basil
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons sour cream
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon olive oil
One 8-ounce boneless skinless chicken breast
2 cups bite-sized broccoli florets
8 ounces dried penne
1/2 cup jarred roasted red peppers, drained and chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Heat a grill or grill pan over medium-high heat until hot; brush with the oil. Season the chicken breast with salt and pepper. Grill the chicken, turning once, until well-marked and just cooked through, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch pieces.
  • Meanwhile, cook the broccoli in the boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and run under cold water to stop the cooking process. Add the broccoli to the bowl with the dressing.
  • Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl.
  • Add the chicken and red peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

ASIAN BROCCOLI CHICKEN SALAD



Asian Broccoli Chicken Salad image

Make and share this Asian Broccoli Chicken Salad recipe from Food.com.

Provided by foodart

Categories     Chicken Thigh & Leg

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh broccoli, cut into 2 inch stems
salt
water
1 tablespoon onion powder
1 teaspoon garlic powder
1 tablespoon salt
water
1 chinese style steam whole chicken
1/2 cup ginger in syrup, Mee Chun preserved
1 jalapeno pepper, paper thin slice
1/2 cup hoisin sauce
2 tablespoons shao hsing rice wine
1 teaspoon sesame oil
1/2 cup Hidden Valley® Original Ranch® Dressing
1 cup roasted cashew nuts

Steps:

  • In a large stockpot add in the whole chicken and fill with water add onion and garlic powder and salt and return to a boil. Cover with a lid and turn off the heat and after 30 minutes return back to a boil and repeat this step for the next 30 minutes. After the time is up remove the chicken into a bowl of ice water for 20 minutes. Drain the entire stock out. Drain off extra water from the chicken and place onto a plate and aloud to stand for 30 minutes at room temperature.
  • In a mixing bowl blend in hoisin sauce, ranch dressing and Shao Hsing rice wine and sesame oil mix well and set aside into the refrigerator.
  • In a large stockpot fill halfway with water and bring to a boil and salt and return to a boil. Add in the broccoli pieces and when the water starts to boil pour into a coriander and run cold water to cool the broccoli. Drain all of the water out.
  • With the whole chicken hand shred the chicken into bite size pieces. Place into large chill stainless steel bowl with broccoli, ginger, pepper and season with salt and pepper. Blend in the salad dressing and combine together and fold in the cashew nuts.

Nutrition Facts : Calories 816.6, Fat 57.9, SaturatedFat 13.8, Cholesterol 169.8, Sodium 2000.7, Carbohydrate 28.7, Fiber 6.2, Sugar 9.5, Protein 46.2

BROCCOLI AND CHICKEN SALAD WITH LEMON DRESSING



Broccoli and Chicken Salad with Lemon Dressing image

Categories     Salad     Chicken     Citrus     Potato     Poultry     Vegetable     Low Fat     High Fiber     Low/No Sugar     Broccoli     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
1 cup sliced carrot
2 cups broccoli florets
2 cups 1/2-inch pieces skinless roasted chicken
1/2 cup chopped red onion
2 tablespoons olive oil (preferably extra-virgin)
1 tablespoon thinly sliced garlic
2 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme or 1 teaspoon dried

Steps:

  • Add water to large Dutch oven to depth of 1 inch and bring to boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature.
  • Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper.

CHICKEN BROCCOLI TOSSED SALAD



Chicken Broccoli Tossed Salad image

From Taste of Home Magazine April 2006 I've not tried this yet (1/08) but want to keep this for an idea for a spring/summer meal.

Provided by HokiesMom

Categories     Chicken Breast

Time 20m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 7

4 cups broccoli florets, fresh
3 cups romaine lettuce, torn
2 cups chicken breasts, cooked and chopped
1 medium apple, chopped
1/2 cup fat-free Italian salad dressing
1/4 cup pecan halves, toasted (I'll use almonds)
2 tablespoons golden raisins

Steps:

  • Cook broccoli by steaming (microwave or stovetop) for 5-8 minutes or until broccoli is crisp-tender.
  • Drain broccoli and rinse in cold water; then pat dry with paper towels.
  • Divide romaine lettuce among four salad plates.
  • In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat.
  • Spoon chicken mixture onto romaine.
  • Sprinkle with pecans and raisins.

Nutrition Facts : Calories 121.6, Fat 5.2, SaturatedFat 0.5, Cholesterol 0.6, Sodium 349.1, Carbohydrate 18.7, Fiber 2.8, Sugar 11, Protein 3.7

PICANTE BROCCOLI CHICKEN SALAD



Picante Broccoli Chicken Salad image

Meet the Cook: Since our family likes things spicy, I often add a fresh jalapeno pepper to this salad. It's a simple, savory way to use up leftover chicken. Plus, it's so eye-catching, it could double as the main dish and the table centerpiece! -Krista Shumway, Billings, Montana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
1/4 cup picante sauce
1 garlic clove, minced
1/2 to 1 teaspoon chili powder
2 cups cubed cooked chicken
2 cups fresh broccoli florets
1 cup diced fresh tomato
1/2 cup shredded cheddar cheese
1/2 cup chopped onion
1/4 cup julienned green pepper
1/4 cup julienned sweet red pepper
Flour tortillas, warmed

Steps:

  • In a large bowl, combine the first four ingredients. Add the chicken, broccoli, tomato, cheese, onion and peppers; toss to coat. Refrigerate for at least 30 minutes before serving. Serve with tortillas.

Nutrition Facts : Calories 210 calories, Fat 16g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 189mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

BROCCOLI, CAULIFLOWER & CHICKEN SALAD



Broccoli, Cauliflower & Chicken Salad image

Made with broccoli, cauliflower, red peppers and cherry tomatoes, this chilled chicken salad has nearly every color of the rainbow!

Provided by My Food and Family

Categories     Home

Time 3h15m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

2 cups each broccoli and cauliflower florets
1 red pepper, cut into strips
1-1/2 cups chopped cooked boneless skinless chicken breast s
1 cup cherry tomatoes, halved
1/2 cup KRAFT Lite Ranch Dressing
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
  • Add cheese and bacon; mix lightly.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 820 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 5 g, Protein 28 g

SPICY CHICKEN SALAD WITH BROCCOLI



Spicy chicken salad with broccoli image

This chicken salad recipe is perfect with a fluffy jacket potato or some egg noodles and low-fat too

Provided by Good Food team

Categories     Buffet, Dinner, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 8

2 broccoli heads, cut into florets
2 tbsp olive oil
5 shallots , finely sliced
handful pitted black olives
4 roast chicken breasts , sliced
4 tbsp soy sauce
2 red chillies , deseeded and sliced
2 garlic cloves , sliced

Steps:

  • Steam the broccoli for 4 mins until just tender, tip into a large bowl, then season. Meanwhile, heat the oil in a pan, then fry the shallots for 2 mins. Add the chillies and garlic, then cook for a further 4 mins until softened.
  • Remove the shallots, chilli and garlic with a slotted spoon, then mix with the broccoli, olives and chicken. Add the soy sauce to the pan, warm over a medium heat, then pour over the salad. Eat warm or cold.

Nutrition Facts : Calories 291 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 3.05 milligram of sodium

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Top Asked Questions

What is the best way to make Broccoli and broccoli salad?
In a large bowl combine bacon, broccoli, cauliflower, chicken, and cheese. Set aside. In a small bowl combine remaining ingredients. Add to the broccoli mixture. Stir to combine well. For best flavor cover and refrigerate for several hours before serving.
What is broccoli chicken salad?
Broccoli Chicken Salad is a great main dish salad for summer or any time of year. Broccoli salad is one of my favorite salads to take to picnics and potlucks. It is easy to make and so many people love it. I make my broccoli salad a little differently than most people though. I leave the fruit out.
What is the best way to make chicken salad?
Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat. Add cheese and bacon; mix lightly. Refrigerate several hours or until chilled.
How to make chicken parmesan with Broccoli?
Chop the chicken into small pieces as well. Add the broccoli, chopped chicken, shredded cheddar, sliced green onions, and ranch dressing to a large bowl. Stir well until everything is evenly coated in dressing. Add freshly cracked pepper to your liking.

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