Broccoli Cranberry Salad with a balanced mix of protein, vegetables, and satisfying texture.
Crunchy Broccoli Salad with Chicken & Cranberries
A protein-forward, make-ahead salad that pairs crisp broccoli, sweet-tart cranberries and toasted almonds with a bright yogurt-mayo dressing.
This is the kind of salad that solves the weeknight lunch-and-dinner dilemma: it’s bright enough for a light meal but substantial enough to stand in for dinner. Bite-size broccoli florets give a satisfying snap, shredded chicken adds the protein anchor, and dried cranberries bring a hit of sweet-tart contrast. Toasted almonds add the crunch that keeps every mouthful interesting.
It’s also easy to pull together. If you’re cooking raw chicken breasts, gently simmer them 12–15 minutes until they reach 165°F; shortcut with rotisserie or leftovers and skip that step. While the chicken cooks, cut broccoli into bite-size florets, dice celery, and finely chop red onion. Toast whole or slivered almonds in a dry skillet 3–4 minutes until fragrant, then cool so they stay crisp. Toss shredded or diced chicken with the veggies and cranberries, then dress with a mix of Greek yogurt, a little mayonnaise, honey, apple cider vinegar and lemon juice for a tangy, silky coating that balances sweet and savory.
Make-ahead notes: the salad actually improves after a short rest in the fridge as flavors meld—store the almonds separately if you want to keep every bite extra crunchy. Serve it on a bed of greens, spooned over grains for a balanced bowl, or simply as a hearty side; it yields about four servings and comes together in roughly 15 minutes of prep and 15 minutes of cook time if you poach the chicken.
Ingredients
How to Make Broccoli Cranberry Salad
- If using raw chicken breasts, place them in a saucepan and cover with water; bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F, then remove and let rest; if using rotisserie/leftover chicken, skip to the next step.
- While the chicken cooks, cut the broccoli into bite-size florets, dice the celery, and finely chop the red onion; if your almonds are whole, roughly chop or use slivered almonds.
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; transfer to a plate to cool so they stay crunchy.
- Shred or dice the cooked chicken into roughly 1/2-inch pieces and place in a large mixing bowl with the broccoli, celery, red onion, and dried cranberries.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, lemon juice, salt, and black pepper until smooth and creamy; taste and adjust seasoning (add more honey for sweetness or vinegar for tang).
- Pour the dressing over the broccoli mixture and toss thoroughly so the dressing coats the vegetables and chicken; fold in the toasted almonds last to keep them crunchy.
- Let the salad chill at least 20 minutes in the refrigerator to allow flavors to meld (or serve immediately); give a final stir and adjust salt/pepper before serving.
Recipe Card
Broccoli Cranberry Salad
Broccoli Cranberry Salad with a balanced mix of protein, vegetables, and satisfying texture.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- If using raw chicken breasts, place them in a saucepan and cover with water; bring to a gentle simmer and cook 12–15 minutes until internal temperature reaches 165°F, then remove and let rest; if using rotisserie/leftover chicken, skip to the next step.
- While the chicken cooks, cut the broccoli into bite-size florets, dice the celery, and finely chop the red onion; if your almonds are whole, roughly chop or use slivered almonds.
- Toast the almonds in a dry skillet over medium heat for 3–4 minutes, stirring, until fragrant and lightly golden; transfer to a plate to cool so they stay crunchy.
- Shred or dice the cooked chicken into roughly 1/2-inch pieces and place in a large mixing bowl with the broccoli, celery, red onion, and dried cranberries.
- In a separate small bowl, whisk together the Greek yogurt, mayonnaise, apple cider vinegar, honey, lemon juice, salt, and black pepper until smooth and creamy; taste and adjust seasoning (add more honey for sweetness or vinegar for tang).
- Pour the dressing over the broccoli mixture and toss thoroughly so the dressing coats the vegetables and chicken; fold in the toasted almonds last to keep them crunchy.
- Let the salad chill at least 20 minutes in the refrigerator to allow flavors to meld (or serve immediately); give a final stir and adjust salt/pepper before serving.
Nutrition
- Carbohydrates
- 33
- Saturated Fat
- 2
- Sodium
- 580
- Fiber
- 5
- Unsaturated Fat
- 10
- Protein
- 35
- Fat
- 12
- Cholesterol
- 76
- Trans Fat
- 0
- Calories
- 377
- Sugar
- 21