Time 1h15m Yield 10 Number Of Ingredients 8 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.
Time 15m Yield 2 servings. Number Of Ingredients 9 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.
Time 45m Yield 4-6 Number Of Ingredients 11 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.
Time 15m Number Of Ingredients 14 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.
Time 15m Yield Serves 4 to 6 Number Of Ingredients 12 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.
Time 25m Number Of Ingredients 8 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.
Time 40m Yield 8 serving(s) Number Of Ingredients 8 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.
Time 45m Yield 6 servings, 1-1/3 cups each Number Of Ingredients 5 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.
More about “chicken broccoli salad recipes”
Time 10m Yield 12 serving(s) Number Of Ingredients 7 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.
