Can I use frozen broccoli?

Yes, thaw and squeeze out excess water. Then pour boiling water over it for 5 minutes instead of 10, as it's partially cooked.

What can replace mayo?

Greek yogurt, sour cream, or an olive oil and lemon dressing work well – lower calories and fresher taste.

How long can I store cooked chicken?

Cooked chicken breast can be refrigerated in a sealed container for up to 3 days, but fresh is best for the salad.

How to make it more filling?

Add boiled potatoes or pasta (e.g., farfalle) and boiled eggs – makes it a full meal.

Chicken broccoli salad

Name: Chicken broccoli salad
Total time: 15 min
Yield: 3 порции
Cuisine: International
Ingredients: Chicken fillet — 300 g; Broccoli Cabbage — 200 g; Pickled Cucumber — 100 g; Mayonnaise — 40 g; Salt — 2 g

30min

642g

Nutrition per 100g

157

This chicken and broccoli salad is a perfect choice for a delicious and healthy lunch. Tender chicken, crunchy broccoli, and tangy pickles with mayo create a harmonious flavor. Easy to make and low in calories — just 157 kcal per serving. A great option for healthy eating without sacrificing taste!

DietHealthyanddeliciousDinnerSalads

WHAT YOU WILL NEED

From ingredients

5 products

Base

Chicken fillet300 g

Broccoli Cabbage200 g

Pickled Cucumber100 g

Dressing

Mayonnaise40 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The secrets to this salad are perfectly cooked chicken (don't overcook, keep it moist) and broccoli, which should be blanched to stay crisp and bright green. Pickled cucumbers add a nice tang. Cut all ingredients roughly the same size for a neat, appetizing look.

Step 1

Cook the Chicken

Cover chicken breast with water, season with salt, bring to a boil, skim foam, and cook for 20-25 minutes until tender. Cool.

Step 2

Prepare the Broccoli

Break broccoli into florets, pour boiling water over it for 10 minutes. Then drain and rinse with cold water to stop cooking.

Step 3

Chop Ingredients

Slice cooled chicken into strips, cut broccoli into medium pieces, chop pickles finely.

Step 4

Mix the Salad

In a large bowl, combine chicken, broccoli, and pickles. Add mayo and salt to taste, mix well.

Step 5

Garnish and Serve

Serve in a salad bowl or individual plates, garnish with herbs. Enjoy!

CHEF'S TIP

Don't Overcook the Chicken

Boil chicken breast for 20-25 minutes after boiling. Check by cutting the thickest part — the meat should be white with clear juices. Overcooked chicken becomes dry and tough.

Broccoli Al Dente

Pour boiling water over broccoli for exactly 10 minutes, then drain and rinse with cold water (or ice water) to stop cooking. It stays bright, crisp, and nutrient-rich.

Pickles Add Tang

If pickles are too wet, squeeze out excess liquid before adding to avoid a watery salad. Substitute with dill pickles for a saltier kick.

Adjust Mayo to Taste

Start with 40 g (2.8 tbsp) of mayo and add more if the salad seems dry. For a lighter version, replace with Greek yogurt or sour cream.

SUBSTITUTIONS

Add your taste

Fresh Cucumber Replace pickles with fresh cucumber for a more refreshing, lower-calorie salad with a milder flavor.
Turkey Instead of Chicken Substitute chicken with turkey breast – equally tender and lean. Similar cooking time.
Lemon Dressing Replace mayo with olive oil, lemon juice, mustard, and salt – a lighter, fresher dressing.
Add Eggs Add 2 boiled eggs, diced – makes the salad more filling and protein-rich.

HOW TO STORE

How to Store Chicken and Broccoli Salad

Best prepared fresh. Leftovers can be kept in an airtight container in the fridge for up to 1 day – mayo may separate and broccoli loses crunch. Not recommended for freezing – texture becomes watery.

GOOD TO KNOW