Juicy diced chicken and tender broccoli are tossed with a creamy, cottage cheese dressing in this simple but substantial summer salad. Healthy, low carb, and easy!
Course Main Course
Prep Time 1hour
Cook Time 20minutes
Total Time 1hour20minutes
Author Just a Little Bit of Bacon
1 1/2lbboneless skinless chicken breast
kosher salt and fresh ground pepper
1lbbroccoli,about 2 heads
1cupfresh chopped parsley
Cottage Cheese Dressing
1tbspextra virgin olive oil
kosher salt and freshly ground pepper,to taste
Flatten the chicken breasts to an even thickness with a meat pounder or the bottom of a wide jar. Season the chicken with salt and pepper. Heat a skillet over medium-high heat until hot. Add the olive oil and swirl to coat the skillet. Add the chicken and cook for one minute. Flip the chicken over. Cover the skillet and reduce the heat to low. Cook for 10 minutes. Take the skillet off the heat and let the chicken sit, covered for an additional 10 minutes. Then transfer the chicken to a plate and let it cool.
Set out a large pot of water and a bowl of ice water. Bring the pot of water to a boil and add salt to the water. Cut the broccoli and the stems (peeling the stems if they are tough) into small pieces and florets. Cook the broccoli for 4-5 minutes; then drain and put the broccoli into the ice water. Drain again and dry the broccoli well with a kitchen towel.
To assemble the salad, cut the chicken into 1 inch chunks. Then add the chicken, broccoli, parsley, and scallions to a serving bowl.
Make the dressing: Add all the dressing ingredients to a blender or food processor and blend until smooth. Pour the dressing over the salad and toss to combine. Top with lemon slices.
I've given my favorite simple recipe for easily cooking up juicy chicken breast. However, you can poach the chicken or grill it or use leftover roast chicken or even get a premade roast chicken from the supermarket deli. I have used all these methods at one time or another!
If your chicken breasts are very thick or you didn't pound them much, add a couple more minutes to the cooking time and let them cook for 12 minutes on low instead of 10.
We often make extra dressing for the salad. It doubles easily and the extra dressing keeps for 3-4 days. It's great on salads with other veggies or sturdy lettuces.
For the best flavor, this salad is best made at least 1 hour ahead so the dressing can infuse a bit.
The Chicken and Broccoli Salad was inspired by the salad created by the Frugal Gourmet. My chicken cooking method comes from The Kitchn.