High Protein Broccoli Salad
Elevate your salad game with this High Protein Broccoli Salad, a vibrant and nutrient-packed dish perfect for meal prep, picnics, or a wholesome lunch. Featuring crisp, blanched broccoli florets, tender chunks of cooked chicken breast, and protein-rich quinoa, this salad delivers a satisfying bite while fueling your body. A medley of red bell pepper, red onion, toasted slivered almonds, and crunchy sunflower seeds adds a delightful variety of textures, while a creamy Greek yogurt dressing infused with zesty lemon, Dijon mustard, and a hint of honey ties everything together. Ready in just 30 minutes, this healthy and delicious recipe is as flavorful as it is easy to make—ideal for anyone looking for a high-protein, low-carb meal option. Serve chilled for the ultimate refreshing and nutritious experience!
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Recipe Information
Ingredients
- 500 grams broccoli florets
- 200 grams cooked chicken breast, chopped
- 100 grams cooked quinoa
- 1 large red bell pepper, diced
- 0.5 medium red onion, finely chopped
- 50 grams unsalted sunflower seeds
- 50 grams slivered almonds, toasted
- 150 grams Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Start by bringing a large pot of water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and quickly transfer the broccoli into a bowl of ice water to stop the cooking process. Drain again and set aside.
In a large mixing bowl, combine the cooked chicken breast, cooked quinoa, red bell pepper, and red onion.
Toast the slivered almonds in a small dry pan over medium heat until lightly browned and fragrant, about 3-5 minutes. Set aside to cool.
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Add the blanched broccoli to the large mixing bowl with the other ingredients. Pour the dressing over the top and toss everything together until the salad is well coated with the dressing.
Add the toasted almonds and sunflower seeds to the salad and gently toss to incorporate.
Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1607 mg | 70% | |
| Total Carbohydrate | 109.8 g | 40% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 41.2 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2078 mg | 44% | |
*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.
