Mid Week YUMM! – Loaded Chicken Broccoli Salad
Salad Goals Alert! Our Loaded Chicken & Broccoli Salad is Your Weekday Style Statement!
Darlings, are you ready to conquer the week with a salad that’s anything but boring? Feast your eyes on our Loaded Chicken & Broccoli Salad – it’s so packed with deliciousness, it’s practically a party in a bowl!
We’re kicking things off with a touch of smoky bacon because, let’s be real, a little bit of that crispy goodness makes everything better! Then, we’re loading up on antioxidant-rich broccoli and vibrant scallions, plus calcium-packed Cheddar and tender chicken for that protein power-up.
And the dressing? Oh honey, it’s a creamy ranch-style dream with a little zing from yogurt and cider vinegar, a touch of richness from mayo, and a fresh pop of dill. It’s the perfect stylish finish!
But wait, there’s more! We’re even spilling our expert secrets on how to get that bacon perfectly crispy and how to choose and prep your broccoli like a pro. Get ready to make a salad that’s not just healthy, it’s seriously crave-worthy!
Ingredients
- 3 slices bacon, chopped (about ½ cup)
- 1 pound chicken tenders
- ½ teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- ⅓ cup whole-milk plain strained (Greek-style) yogurt
- ⅓ cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1½ tablespoons cider vinegar
- ½ teaspoon garlic powder
- 1 medium crown broccoli, stem and florets chopped into ½-inch pieces (about 4 cups)
- ¾ cup shredded sharp Cheddar cheese
- ½ cup thinly sliced scallions
Direction
- Cook chopped bacon in a large skillet over medium heat, stirring often, until crisp, about 6 minutes. Remove from heat; use a slotted spoon to transfer the bacon to a paper towel–lined plate.
- Sprinkle chicken tenders with ¼ teaspoon each pepper and salt. Return the skillet to medium heat. Cook the chicken, flipping occasionally, until browned and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 6 minutes per side. Transfer to a cutting board; let rest until cool enough to handle, about 5 minutes. Cut or shred into bite-size pieces.
- While the chicken cooks, whisk ⅓ cup yogurt, ⅓ cup mayonnaise, 2 tablespoons dill, 1½ tablespoons vinegar, ½ teaspoon garlic powder and the remaining ¼ teaspoon each salt and pepper together in a large bowl. Add chopped broccoli and the cooked bacon and chopped chicken; toss to coat. Add ¾ cup Cheddar and ½ cup scallions; toss to combine.
Nutrition Information
Calories 394, Fat 25g, Saturated Fat 8g, Cholesterol 90mg, Carbohydrates 7g
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
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