Broccoli Chicken Salad Recipes

CHICKEN BROCCOLI SALAD

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.

BROCCOLI CHICKEN SALAD

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.

CHICKEN & BROCCOLI SALAD

Steps:

• 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.

CREAMY HERBED CHICKEN AND BROCCOLI PASTA SALAD

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

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.

BROCCOLI AND CHICKEN SALAD WITH LEMON DRESSING

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

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.

PICANTE BROCCOLI CHICKEN SALAD

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.

BROCCOLI, CAULIFLOWER & CHICKEN SALAD

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.

SPICY CHICKEN SALAD WITH BROCCOLI

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.