Chicken Broccoli Salad
A bright, protein-packed chicken and broccoli salad tossed in a savory-sweet peanut-lime dressing.
Equipment
- Mixing Bowl
- Whisk or fork
- Cutting Board
- Chef’s knife
- Measuring Spoons
- Measuring Cups
- Salad bowl or serving bowl
Ingredients
- 3 T peanut oil or other neutral-flavored oil
- 1/2 cup natural peanut butter without sugar (see notes)
- 3 T soy sauce (see notes)
- 2 T fresh-squeezed lime juice
- 1 T minced fresh ginger (see notes)
- 1 tsp minced garlic
- 3 T granulated Monkfruit sweetener
- 1/3 cup water
- 3 cups diced cooked chicken about 3 cups
- 5 cups chopped broccoli florets bite-sized pieces
- 1 red bell pepper trimmed, seeded and cut into 1/2-inch squares
- peanuts coarsely chopped, optional; reserve some for topping
Instructions
- Make the dressing: whisk together the oil, peanut butter, soy sauce, lime juice, minced ginger, minced garlic, monkfruit sweetener, and water in a bowl until smooth and pourable.
- Prepare the chicken: cut cooked chicken into bite-sized pieces to yield about 3 cups and place in a large salad bowl.
- Toss the chicken with about half of the dressing, then let it marinate while you prepare the vegetables.
- Prep the vegetables: trim and chop broccoli into bite-sized florets to make about 5 cups, and trim, seed, and dice the red bell pepper into 1/2-inch pieces.
- Add the broccoli and red pepper to the bowl with the dressed chicken and stir to combine; add more dressing until the salad is as moist as you prefer.
- Fold in the chopped peanuts if using, reserving some to sprinkle on top, then serve immediately or chill for a few hours.
Notes
- Use unsweetened natural peanut butter for best texture.
- Gluten-free soy sauce may be used if needed.
- Reserve some chopped peanuts to garnish the salad.
- Marinating the chicken briefly improves flavor.