Simple Chicken and Broccoli Salad Recipe: Fresh & Flavorful

Chicken and broccoli salad changes ordinary ingredients into a culinary delight that dances with vibrant flavors.

Nutritional powerhouses collide in this ingenious combination, creating a harmonious blend of lean protein and verdant vegetables.

Crisp textures and bold seasonings elevate this dish beyond simple meal preparation.

Packed with essential nutrients, the recipe promises a delightful journey for health-conscious food enthusiasts.

Wellness meets taste in a remarkable fusion that challenges traditional salad expectations.

Preparation becomes an art form, turning mundane ingredients into a spectacular dining experience.

Tips for the Best Chicken and Broccoli Salad

• Marinate for Maximum Flavor: Allow chicken to sit in the sauce mixture for 15-30 minutes before cooking to enhance depth of taste.
• Control Pan Temperature: Maintain medium heat to prevent burning and ensure chicken stays juicy and tender.
• Slice Chicken Uniformly: Cut chicken pieces into similar sizes for consistent cooking and even sauce distribution.
• Test Broccoli Doneness: Check broccoli's texture by piercing with a fork; it should be bright green and slightly crisp, not mushy.
• Rest Meat Before Serving: Let chicken sit for 2-3 minutes after cooking to help juices redistribute, creating a more succulent final dish.

Storing and Reheating Chicken and Broccoli Salad

• Refrigeration: Transfer leftover chicken and broccoli to an airtight container within 2 hours of cooking. Seal tightly and store in the refrigerator for up to 3-4 days. Keep the salad away from raw ingredients to prevent cross-contamination.
• Freezing: Carefully pack the cooled chicken and broccoli in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for maximum 2 months. Label the container with the date to track freshness.
• Reheating: Gently warm the leftovers in a skillet over medium-low heat to preserve moisture and texture. Add a splash of broth or water to prevent drying out. Stir occasionally and heat until the internal temperature reaches 165°F.

Pairing Chicken and Broccoli Salad with Dressings

• Pair with Crisp Riesling: The bright, slightly sweet German white wine cuts through the dish's savory sauce, balancing the spicy red pepper flakes and complementing the chicken's tender texture.
• Serve with Cucumber Salad: A cool, refreshing side dish with light vinegar dressing provides a crisp contrast to the warm, saucy chicken and broccoli, adding textural variety to the meal.
• Match with Jasmine Rice: The delicate, fragrant rice absorbs the flavorful sauce perfectly, creating a harmonious base that enhances the chicken and broccoli's Asian-inspired seasonings while providing a satisfying carbohydrate component.
• Garnish with Toasted Almonds: Sprinkle crunchy, nutty almonds over the dish to introduce a delightful textural element that adds depth and a subtle earthy flavor to the vibrant chicken and broccoli combination.

Variations of Chicken and Broccoli Salad

• Spicy Asian Fusion: Replace red pepper flakes with sriracha sauce for an extra kick, adding a bold, tangy heat that elevates the chicken and broccoli flavor profile.
• Mediterranean Garden: Swap coconut aminos for olive oil and lemon juice, then incorporate feta cheese, cherry tomatoes, and fresh herbs like oregano for a Mediterranean-inspired transformation.
• Creamy Herb Infusion: Blend Greek yogurt into the sauce for a rich, creamy texture, and mix in fresh dill and parsley to create a lighter, herbaceous version of the original recipe.
• Nutty Crunch Upgrade: Sprinkle toasted almonds or cashews over the dish, introducing a satisfying crunch and nutty undertone that complements the chicken and broccoli beautifully.

Fresh and Crunchy Chicken and Broccoli Salad

• Boost Nutrition in Minutes: This recipe packs a powerful protein punch with 30g per serving, delivering a lean and healthy meal that supports muscle growth and keeps you energized throughout the day.
• Create Restaurant-Quality Flavors at Home: The combination of coconut aminos, sesame oil, ginger, and lime juice creates a complex, restaurant-style sauce that transforms simple chicken and broccoli into an exciting and delicious dish.
• Master Quick and Easy Cooking Techniques: By cooking chicken in batches and using a single pan method, you'll learn professional-level cooking skills that ensure perfectly cooked meat and crisp-tender broccoli without complicated steps or multiple dishes to clean.
• Enjoy a Low-Carb Balanced Meal: With only 18g of carbohydrates, high protein content, and nutrient-rich broccoli, this recipe offers a perfect balance for health-conscious eaters looking for a satisfying and wholesome meal.

Must-Have Ingredients for Chicken and Broccoli Salad

• Chicken Breast: Lean protein that provides a tender and juicy base for the salad, best when fresh and trimmed of excess fat.
• Sesame Seeds: Crunchy topping that adds nutty flavor and extra texture to the dish.
• Green Onions: Fresh garnish that brings a mild onion flavor and bright color to the final presentation.

• Coconut Aminos: Soy sauce alternative with a slightly sweet and tangy flavor, great for those avoiding traditional soy products.
• Lime Juice: Adds bright, citrusy acidity that balances the dishs overall flavor profile.
• Sesame Oil: Provides a rich, nutty undertone that enhances the Asian-inspired taste.
• Garlic, Ginger: Aromatic ingredients that create a deep, complex flavor base for the sauce.
• Red Pepper Flakes: Introduces a subtle heat and spicy kick to the dish.
• Salt, Pepper: Basic seasonings that enhance the natural flavors of the chicken and broccoli.

• Broccoli: Nutritious green vegetable that provides a crisp texture and earthy flavor.
• Avocado Oil: Neutral-flavored oil with a high smoke point, perfect for even cooking.
• Broth: Adds moisture and additional flavor during the cooking process.

How to Make Chicken and Broccoli Salad

Step 1: Craft Flavor-Packed Sauce

• Broth
• Coconut aminos
• Lime juice
• Sesame oil
• Minced garlic
• Grated ginger
• Red pepper flakes
• Pepper

Simmer over medium-low heat for 20 minutes, stirring frequently until sauce thickens and reduces by 2/3.

Step 2: Season Chicken

Sprinkle salt and pepper on both sides of chicken pieces to enhance flavor.

Step 3: Sear Chicken Perfectly

Heat avocado oil in a large sauté pan over medium heat. Cook chicken in batches for 30-60 seconds per side, avoiding pan overcrowding for even cooking.

Step 4: Prepare Tender Broccoli

Remove chicken from pan. Add broccoli to remaining pan juices and cook 3-5 minutes until tender. Add a splash of broth if needed for moisture.

Step 5: Combine and Coat

Return cooked chicken to pan with reduced sauce mixture. Stir thoroughly to coat evenly.

Step 6: Finish Heating

Continue cooking until all ingredients are heated through and nicely coated with sauce.

Step 7: Serve and Garnish

• Sesame seeds
• Sliced green onions

Serve alongside preferred rice.

Chicken and Broccoli salad Recipe

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4.6 from 21 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Mediterranean-inspired chicken and broccoli salad promises fresh, zesty flavors with crisp broccoli and tender grilled chicken. Tangy lemon dressing and herb-infused ingredients create a light, refreshing meal you’ll savor to the last delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 pound (454 grams) chicken breast, thinly sliced

Vegetables:

• 2 heads broccoli, florets removed (7 cups/465 grams)
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced

Seasonings and Liquids:

• 1.5 tablespoons avocado oil
• 0.5 cup coconut aminos
• 3 tablespoons lime juice
• 1 tablespoon sesame oil
• 0.5 cup chicken broth
• 0.5 teaspoon red pepper flakes
• Salt, to taste
• Black pepper, to taste

Optional Toppings:

• Sesame seeds
• Green onions

Serving Suggestions:

• White rice
• Cauliflower rice

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Instructions

1. Prepare a savory blend of broth, coconut aminos, lime juice, sesame oil, minced garlic, grated ginger, red pepper flakes, and black pepper in a small saucepan, simmering over medium-low heat for approximately 20 minutes while stirring consistently until the sauce reduces and thickens to two-thirds its original volume.
2. Generously season both sides of the chicken pieces with kosher salt and freshly ground black pepper to enhance the overall flavor profile.
3. Warm avocado oil in a large sauté pan over medium heat, carefully cooking chicken in separate batches for 30-60 seconds per side, ensuring each piece is evenly cooked without overcrowding the cooking surface.
4. After removing the chicken, introduce broccoli florets into the remaining pan juices, sautéing for 3-5 minutes until they reach a tender consistency, adding a splash of broth if additional moisture is required.
5. Reintroduce the cooked chicken to the pan, combining it with the reduced sauce mixture and gently stirring to ensure every piece is uniformly coated.
6. Continue heating the ingredients until they are thoroughly warmed and completely enveloped in the flavorful sauce.
7. Present the dish piping hot, garnishing with toasted sesame seeds and thinly sliced green onions, accompanied by your preferred rice variety to complete the meal.

Notes

• Marinate chicken with salt and pepper to build a rich, foundational flavor profile.
• Create a vibrant sauce by simmering broth, coconut aminos, and aromatic spices until perfectly reduced.
• Sear chicken pieces in batches using avocado oil, ensuring golden-brown edges and juicy interiors.
• Quickly cook tender broccoli in remaining pan juices, capturing maximum vegetable freshness.
• Combine chicken and broccoli with the concentrated sauce, allowing each ingredient to absorb maximum flavor.
• Garnish with sesame seeds and green onions for a beautiful, restaurant-quality presentation.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 5 g
• Protein: 30 g
• Cholesterol: 70 mg