Chicken Broccoli 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.

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.

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.

CRISPY CHICKEN-AND-BROCCOLI SALAD

Steps:

• Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil, whisking until emulsified, 30 seconds. Stir in broccoli, grapes, cheese, almonds, and onion. Cover; chill at least 2 hours or up to overnight. Stir in chicken before serving.

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.

CHICKEN SALAD WITH BROCCOLI

Steps:

• Cook the chicken breasts by your preferred method. I usually poach them. Also, cook the broccoli flowers as you wish BUT keep them bright green with a bit of crunch.
• Mix cooked cubed chicken and broccoli together with remaining ingredients. Best served chilled.

RECIPE FOR BROCCOLI SALAD WITH CHICKEN

Steps:

• Cook and stir chicken in large nonstick skillet on medium heat 4 to 5 min. or until done.
• Combine remaining ingredients in large bowl. Add chicken; mix lightly.
• Refrigerate 30 min.

BROCCOLI SALAD

Steps:

• Place broccoli, bacon, and cheese into large bowl.
• In smaller bowl combine the rest of the ingredients and whisk until smooth and sugar is dissolved.
• Pour mayonnaise mix into broccoli and stir well.
• Best if served chilled.