Ingredients
Scale
4 cups fresh broccoli florets
2 cups cooked grilled chicken, cubed
1 cup shredded sharp cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 cup whole milk
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Chop broccoli and toss with salt to draw out moisture
Grill or pan-sear chicken until golden and cooked through
Combine broccoli, chicken, and cheddar in a large bowl
Whisk dressing ingredients until smooth
Pour dressing over salad and toss until evenly coated
Chill for 10 minutes before serving
Notes
Dress salad 30 minutes ahead for better texture
Adjust Dijon to taste (up to 1 tbsp)
Substitute 1/2 cup diced red onion for extra depth
Store in airtight container for up to 2 days
- Prep Time: 15
- Category: Mediterranean Basics
- Method: Chopping/Tossing
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg