Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 2 cups fresh broccoli florets
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1/4 cup finely chopped red onion
- Salt and pepper to taste
- 1/4 cup chopped nuts (optional, almonds or walnuts)
- 1/4 cup dried cranberries (optional)
Instructions
- Preheat oven to 375°F (190°C). Season chicken breasts with salt and pepper on a baking sheet and roast for 20-25 minutes until cooked through. Let cool before dicing.
- While the chicken cooks, bring salted water to boil. Blanch broccoli florets for 2 minutes until bright green and crisp. Drain and plunge into ice water.
- In a large bowl, mix mayonnaise, Dijon mustard, salt, and pepper until smooth.
- Add diced chicken, blanched broccoli, red onion, nuts, and cranberries (if using) to the dressing. Gently toss until evenly coated.
- Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting/Blanching
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg