Creamy Chicken and Broccoli Salad
Easy and delicious creamy chicken and broccoli salad. Great dish to bring to a friend's party.
Equipment
- Medium size stockpot
- Strainer or Colander
- Tongs
- knife
- cutting board
Ingredients
- 2-3 cups broccoli florets, blanched
- 1/2 red onion, finely chopped
- 3 stalks celery, diced
- 1 carrot, cut it into thin strips
- 1 1/2 cups shredded rotisserie chicken
- 1/3 cup mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Sriracha
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1 teaspoon dried dill
- 3/4 cup dried cranberries
Instructions
BLANCHING THE BROCCOLI
- In a bowl, add 4 cups of ice-cold water. Set it aside.
- Boil about 4 cups of water in a medium stockpot. Add the broccoli florets and cook for 3-5 minutes or until they turned bright green.
- Place the cooked broccoli in the ice-cold water, and wait for 2 minutes. This stops the cooking process and the broccoli stays bright green.
- Transfer the broccoli in a colander. Shake off the excess water, and make sure the broccoli is drained well.
SALAD
- In a large salad bowl, add the cooked broccoli, chicken, celery, onion, carrot, mayonnaise, honey, Dijon mustard, Sriracha, garlic powder, sea salt, dried dill, and dried cranberries.
- Toss to combine all ingredients. Serve as a side dish or a meal itself.
