Broccoli Chicken Salad

Here’s a lettuce-less twist to Salad Night. And a great way to practice your knife skills. I actually prepared this salad the night before we ate it. I knew if I didn’t we’d end up ordering pizza or picking up Chick-fil-A, because let’s face it what sounds better – pizza or broccoli? But if dinner is ready to go, no waiting, then it’s hard to argue with healthy. I can’t promise you that this recipe is tastier than pizza, but I can assure that it’s delicious in its own right. And it’s most definitely better for you.

Broccoli Chicken Salad

Ingredients for salad:

  • 1-2 tbs olive oil
  • 1 lb ground chicken
  • 1 lb broccoli, chopped
  • 2 carrots, diced
  • 1 C shelled edamame
  • 1 red bell pepper, diced
  • Crunchy Chow Mein Noodles for garnish

Ingredients for dressing:

  • 2 tbsp rice wine vinegar
  • 2 tbsp canola oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 1/2 tsp sriracha
  • 1 1/2 tbsp minced ginger
  • 2 tsp minced garlic
  • 1 tsp salt


  1. Bring a pot of salted water to a boil.
  2. In a medium skillet brown chicken in olive oil over medium-high heat. Season liberally with salt and pepper.
  3. Par-boil broccoli for 2-3 minutes. Drain broccoli and put into an ice bath.
  4. In a salad bowl, combine the broccoli with the edamame, carrot, and red pepper.
  5. Whisk together dressing ingredients and toss with the salad. Top with the Chow Mein noodles. Note: If you choose to make this ahead of time like I did, keep the dressing separate from the salad until serving.

*This recipe is adapted from Sara at*

Broccoli Chicken Salad 1 Broccoli Chicken Salad 2

2 thoughts on “Broccoli Chicken Salad

    1. It’s a Thai chili sauce. You can usually find it in the oriental section. The most popular brand has a rooster on it and a green top.

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