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how-to-make-caesar-broccoli-chicken-salad

Caesar Broccoli Chicken Salad

healthyelizabeth
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Servings 4

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.