Creamy Broccoli & Shredded Chicken Salad
Ingredients
The Salad Base:
2 large heads of fresh broccoli (cut into very small florets)
2 cups Cooked chicken, shredded (rotisserie chicken works perfectly here!)
½ cup Carrots, shredded or julienned
¼ cup Red onion, finely diced
½ cup Sliced almonds, toasted (for that signature crunch)
The Creamy Dressing:
½ cup Greek yogurt (or mayonnaise for a richer taste)
1 tbsp Apple cider vinegar
1 tbsp Honey or maple syrup
1 tsp Dijon mustard
½ tsp Garlic powder
Salt & black pepper to taste
Instructions
1. Prep the Broccoli
Cut the broccoli into tiny, bite-sized florets.
Pro Tip: If you prefer your broccoli a bit softer, you can blanch the florets in boiling water for exactly 60 seconds, then immediately plunge them into ice water. Drain and pat completely dry. If you like maximum crunch (as seen in the photo), keep them raw!
2. Prepare the Chicken
Use pre-cooked rotisserie chicken or poached chicken breasts.
Shred the chicken using two forks while it’s still slightly warm; it absorbs the dressing better that way.
3. Toast the Almonds
Place the sliced almonds in a dry skillet over medium heat.
Shake the pan constantly for 2–3 minutes until they turn golden brown and smell nutty. Remove from heat immediately so they don’t burn.
4. Whisk the Dressing
In a small bowl, whisk together the Greek yogurt (or mayo), vinegar, honey, mustard, and spices until smooth.
5. Assemble
In a large mixing bowl, combine the broccoli, shredded chicken, carrots, and red onion.
Pour the dressing over the top and toss until everything is evenly coated.
Top with the toasted almonds right before serving to keep them from getting soft.