Lemony Broccoli Salad with Chicken
A bright, tangy salad with tender chicken, crisp broccoli, and fresh lemon dressing.
Ingredients
2 cups cooked chicken breast, shredded
3 cups broccoli florets, lightly steamed
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
½ tsp garlic powder
Salt and pepper, to taste
Macronutrients
(per serving, serves 4)
Protein: 25g
Fat: 10g
Carbs: 6g
Preparation
Bring a pot of water to a boil and place a steamer basket inside. Add broccoli florets and steam for 2–3 minutes, just until crisp-tender and vibrant green. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain and pat dry.
If not already cooked, season chicken with salt and pepper and pan-sear in butter over medium heat until fully cooked through (internal temp 165°F), about 4–5 minutes per side depending on thickness. Let rest, then chop into bite-sized pieces.
In a small bowl, whisk together lemon juice, olive oil, garlic powder, salt, and pepper until emulsified.
In a large mixing bowl, combine the steamed broccoli, chopped chicken, sliced red onion, and parsley.
Pour the lemon dressing over the salad and toss gently to coat. Taste and adjust seasoning. Serve chilled or at room temperature. This salad improves after 30 minutes in the fridge as the flavors meld.
TUESDAY 261027