Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/4 cup finely chopped red onion
- 1 cup halved grapes (red or green)
- 1/4 cup sunflower seeds (unsalted)
- Salt and pepper to taste
- 1/2 cup sour cream
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp honey
Instructions
- Poach chicken breasts in simmering water for about 15-20 minutes until fully cooked. Shred or chop into bite-sized pieces.
- Blanch broccoli in boiling water for 2-3 minutes until bright green and crisp. Drain and plunge into ice water.
- In a large bowl, combine chicken, blanched broccoli, red onion, grapes, and sunflower seeds.
- In a separate bowl, whisk together mayonnaise, Dijon mustard, sour cream, lemon juice, honey, salt, and pepper until smooth.
- Pour dressing over the chicken mixture and fold gently to coat. Adjust seasoning if needed.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Poaching and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 320
- Sugar: 8g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg