Are you looking for a delicious and easy recipe? Try this Chicken Salad with Broccoli! It’s perfect for summer or anytime you’re looking for crunchy vegetables and quick meals you can eat cold.
This simple dish is packed with nutritious ingredients like apples, cranberries, and quinoa, with a tangy honey Dijon vinaigrette AND serves 30 grams of protein. If you’re looking for a vegetarian version with tempeh, click here.
This month I’ve been focusing on adding more cruciferous vegetables like broccoli, cabbage, kale, and cauliflower. Not only are they delicious, but they are also high in fiber to support digestion and are a great source of vitamin K, which supports blood and bone health (1), and contain beneficial sulfur compounds that help metabolize estrogen in the intestine and liver (2).
Broccoli It is high in antioxidants and has been shown to help control blood sugar problems (3), as well as blood pressure and may protect against different forms of cancer (4). There are so many amazing reasons to include more in your diet!
This salad is very easy to prepare and is perfect to bring to a gathering or for a quick dinner at home. There are many variations you can try depending on your preferences and the season. Tell me if you like it!
Chicken Salad with Broccoli
Produce: 6 servings
You will need: baking sheet, small pot, large mixing bowl, whisk, grater, measuring cups and spoons, knife, cutting board
Key: T=tablespoon; teaspoon = teaspoon 
Ingredients:
- 1 cup quinoa, rinsed
- 1 pound chicken breast
- salt and pepper
- 1 lemon, juice and zest
- 1/4 cup olive oil
- 1/4 cup Dijon mustard
- 3 tablespoons of honey
- 3 tablespoons apple cider vinegar
- 1 large bunch broccoli (about 1½ pounds)
- 1 medium apple
- 1/2 cup dried cranberries
- 4 oz goat cheese, feta, or cheese of your choice (optional)
Instructions:
- Preheat oven to 350. Cut chicken into small, equal-sized pieces and place on baking sheet. Sprinkle with salt and pepper and bake for 20 minutes.
- Once you have the chicken in the oven, cook the quinoa on the stovetop, according to package directions.
- While the chicken is baking and the quinoa is cooking, prepare the dressing. In a large bowl, grate the lemon zest and then cut it in half to add the juice. Add the olive oil, mustard, honey, and apple cider vinegar and whisk to combine. Season with salt and pepper to taste.
- Peel the broccoli stem and trim any dry ends. Finely chop the broccoli and add to the dressing. Core and chop the apple into small pieces and combine with the broccoli mixture.
- Add the cooked quinoa and cooked chicken (you can chop it finer if you like) to the broccoli and apple mixture, and stir to combine. Add the cranberries and cheese.
- Mix everything and serve. Store refrigerated.
Nutritional data
I hope you enjoy this recipe! Let me know in the comments below if you made it and what you thought!
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- DiNicolantonio, James J et al. “The health benefits of vitamin K.” open heart vol. 2.1 e000300. 6 Oct 2015, doi:10.1136/openhrt-2015-000300 Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC4600246/
- Jay H. FowkeChristopher LongcopeJames R. Hebert; brassica Vegetable consumption changes estrogen metabolism in healthy postmenopausal women1. Biomarkers of the cancer epidemiol Previous August 1, 2000; 9 (8): 773–779. Web. https://aacrjournals.org/cebp/article/9/8/773/179852/Brassica-Vegetable-Consumption-Shifts-Estrogen
- Bahadoran, Zahra et al. “Effect of broccoli sprouts on insulin resistance in type 2 diabetic patients: a randomized, double-blind clinical trial.” International journal of food sciences and nutrition. vol. 63.7 (2012): 767-71. doi:10.3109/09637486.2012.665043. Web. https://pubmed.ncbi.nlm.nih.gov/22537070/
- Higdon, Jane V et al. “Cruciferous vegetables and human cancer risk: epidemiological evidence and mechanistic basis”. Pharmacological research vol. 55.3 (2007): 224-36. doi:10.1016/j.phrs.2007.01.009. Web. https://pmc.ncbi.nlm.nih.gov/articles/PMC2737735/
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