Chicken and Broccoli Salad with Gorgonzola Dressing
Transform your classic lunch or light dinner routine with this Chicken and Broccoli Salad with Gorgonzola Dressing, a refreshing and flavor-packed dish that balances wholesome ingredients with indulgent tastes. Tender, pan-seared chicken pairs wonderfully with crisp, blanched broccoli, juicy cherry tomatoes, and the subtle crunch of slivered almonds and dried cranberries. The real star, however, is the creamy Gorgonzola dressing—a luscious blend of tangy Gorgonzola cheese, mayonnaise, sour cream, and a touch of honey for sweetness. This salad not only delivers on texture and flavor but is also easy to prepare, coming together in just 40 minutes. Perfect for meal prep or entertaining, this healthier yet gourmet salad will quickly become a favorite on your table.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Garlic powder
- 4 cups Broccoli florets
- 1 cup Cherry tomatoes
- 0.5 cups Red onion
- 0.5 cups Slivered almonds
- 0.5 cups Dried cranberries
- 0.5 cups Gorgonzola cheese
- 0.25 cups Mayonnaise
- 0.25 cups Sour cream
- 2 tablespoons Milk
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 0.25 teaspoon Salt (for dressing)
- 0.25 teaspoon Black pepper (for dressing)
Instructions
Preheat a skillet over medium heat and add 2 tablespoons of olive oil.
Season the chicken breasts with 1 teaspoon of salt, 0.5 teaspoons of black pepper, and 0.5 teaspoons of garlic powder.
Cook the chicken breasts in the skillet for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let cool, then dice into bite-sized pieces.
While the chicken is cooling, blanch the broccoli florets by boiling them in salted water for 2-3 minutes, then transferring them to an ice bath to preserve their bright green color. Drain and set aside.
In a large mixing bowl, combine the diced chicken, blanched broccoli florets, cherry tomatoes (halved), red onion (thinly sliced), slivered almonds, and dried cranberries.
To prepare the Gorgonzola dressing, mix Gorgonzola cheese, mayonnaise, sour cream, milk, lemon juice, honey, 0.25 teaspoons of salt, and 0.25 teaspoons of black pepper in a small bowl. Stir until smooth and creamy. Add more milk if needed to adjust the consistency.
Pour the dressing over the salad ingredients and toss gently until everything is evenly coated.
Serve immediately or chill in the refrigerator for 15-20 minutes before serving for best results.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.2 g | 185% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 125.8 g | 46% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 72.7 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 839 mg | 65% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 1786 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
