Caesar Broccoli Chicken Salad.
Just when you thought chicken salad was boring, meet my Caesar Broccoli Chicken Salad. Its creaminess mixed with the crunch of the almonds and broccoli, and the tang of the parmesan-loaded Caesar dressing is to die for. You’re not even gonna want the takeout sandwich after you make this crunchy, veggie-loaded salad.
Videos You May Also Like
Simple can be so very yummy, and this salad is just that.
The ingredients are simple but layered just right. Then you coat everything in the best Caesar salad dressing, and “simple” becomes something incredible.
I’ll eat it on its own, and then on day two, I’ll put it on a piece of homemade sandwich bread and it gets a second life.
When I want to get ahead, I’ll ingredient prep the dressing ahead of time so when I go to make the salad, it’s a breeze.
It is so good, you’re going to love it.
Here’s How To Make Caesar Broccoli Chicken Salad
The details
Step 1: Make the dressing.
In a small bowl, mix together the garlic, lemon juice, mayo, dijon mustard, Worcestershire sauce, parmesan, salt and pepper. Cover and place in the fridge to chill.
Step 2: Make the chicken.
Preheat the oven to 375. Line a small baking sheet with unbleached parchment paper.
Place the chicken breasts or thighs on the parchment and drizzle with avocado oil. Season the chicken with salt and pepper on both sides.
Bake the chicken for 20-25 minutes until it is fully cooked through to 165 degrees.
Let cool slightly, then shred with two forks or a hand mixer.
Step 3: Assemble the salad.
Toast the sliced almonds on a baking sheet for 3-4 minutes at 350, until lightly golden. Set aside.
In a large bowl, combine broccoli florets, chicken, onion, and toasted almonds. Drizzle with as much caesar dressing as you would like.
I usually use an entire batch of dressing for this salad.
Enjoy! This salad will keep in the fridge for 3 days and gets better and better.
I’d love to hear from you, so don’t forget to tag me on Instagram if you make it, so I can share it too!! It’s really exciting to see when you make my recipes!
If you make this recipe, be sure to give this recipe a rating!
Caesar Broccoli Chicken Salad
Ingredients
For the dressing
- 1 cup avocado mayo
- 2 tablespoons lemon juice
- 2 teaspoons dijon mustard
- 2 teaspoons Worcestershire sauce
- 2 garlic cloves grated or minced
- 1/3 cup parmesan cheese, grated
- salt and pepper to taste
For the chicken
- 4 boneless, skinless chicken thighs (1 pound) or chicken breasts
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
For the salad
- 4 cups raw broccoli florets, cut bite-sized about 1 head
- 1/2 cup yellow or sweet onion, diced
- 1/3 cup sliced almonds toasted
Instructions
- Make the dressing.In a small bowl, mix together the garlic, lemon juice, mayo, dijon mustard, Worcestershire sauce, parmesan, salt and pepper. Cover and place in the fridge to chill.
- Make the chicken.Preheat the oven to 375℉. Line a small baking sheet with unbleached parchment paper. Place the chicken breasts or thighs on the parchment and drizzle with avocado oil. Season the chicken with salt and pepper on both sides.Bake the chicken for 20-25 minutes until it is fully cooked through to 165℉ degrees.Let cool slightly, then shred with two forks or a hand mixer.
- Assemble the salad.Toast the sliced almonds on a baking sheet at 350℉ for 3-4 minutes until lightly golden. Set aside.In a large bowl, combine broccoli florets, chicken, onion, and toasted almonds. Drizzle with as much caesar dressing as you would like.I usually use an entire batch of dressing for this salad. Enjoy! This salad will keep in the fridge for 3 days and gets better and better.
