Description
Quick and easy chicken broccoli salad ready in 15 minutes. This high-protein and nutrient-packed meal is perfect for a workday lunch.
Ingredients
Units
Scale
- 1 head broccoli, florets divided in small pieces
- 1 pound cooked chicken breast or sous vide chicken breast, chopped
- 1/4 cup plain yogurt or sous vide yogurt
- 2 teaspoons whole-grain mustard
- 1.8 ounces feta cheese, crumbled
- squeeze of lemon juice, to taste
- salt and pepper, to taste
- red pepper flakes, optional
Instructions
- Prepare a bowl of ice water and have it next to the stove. Bring a large pot of water to a rapid boil. Add a pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1 1/2 minutes. Remove with a slotted spoon and plunge immediately into the ice water.
- Place the cooled broccoli and chicken in a mixing bowl and mix with the yogurt, mustard, feta cheese, and lemon juice. Season with salt and pepper to taste. Sprinkle some red pepper flakes if you’d like some heat.
- Serve immediately or store in an airtight container in the refrigerator for up to three days.
Nutrition
- Serving Size: 1
- Calories: 200
- Sugar: 2g
- Sodium: 817.6mg
- Fat: 6.5g
- Saturated Fat: 3.1g
- Carbohydrates: 3.9g
- Fiber: 1.2g
- Protein: 33g
- Cholesterol: 86.4g