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About This Recipe
This Cherry Almond Chicken Broccoli Salad is everything you want in a quick, simple summer meal! It’s crunchy, creamy, slightly sweet, and super satisfying. It takes a classic broccoli salad and upgrades it with juicy chicken for protein, chewy dried cherries for a pop of sweetness, and toasted almonds for the perfect crunch.
Plus, the best part is this recipe gets even better as it sits, making it ideal for meal prep, busy weekdays, or an easy grab-and-go lunch straight from the fridge. You can also skip the chicken and serve this broccoli salad as a great side dish!
For more amazing meal prep recipes, try my Yum Yum Tuna Salad Lunchables, Grilled Chicken Pesto Pasta Salad, Summer Honey Grilled Chicken Pasta Salad or BLT Macaroni Salad.
Why You’ll Love This Delicious Broccoli Salad
- Macro-friendly: High-protein and satisfying, thanks to the chicken and creamy dressing
- Great for on-the-go: No reheating required! Perfect for lunches or busy days!
- Meal prep: Great for meal prep (it actually tastes better the next day!).
- Balanced flavors: Full of savory, sweet, tangy, and crunchy flavors/textures!
- Customizable: Easy to customize with what you have on hand.
- Fresh broccoli: Make sure to chop your raw broccoli florets small, so you get a little bit in every bite. Target has the best pre-cut broccoli to save time!
- Chicken: Any type of cooked, boneless, skinless chicken breasts works. Rotisserie chicken also works great for convenience, or use leftover grilled or baked chicken.
- Dried cherries: Adds sweetness and a chewy texture. You can swap with dried cranberries or chopped dates if needed.
- Sliced almonds: For crunch and a slightly nutty flavor. Slivered almonds or chopped pecans also work well.
- Red onion: Adds sharpness and bite. I love this chopper to make cutting the onion quicker and easier (plus, fewer tears!).
Creamy Dressing:
- Greek yogurt + light mayo: This combo keeps the dressing creamy and rich while staying lighter and higher in protein.
- Apple cider vinegar: White wine vinegar is the best 1:1 swap, or use lemon juice for a slightly brighter, fresher flavor.
- Honey: Just a touch for sweetness to balance the dressing. Maple syrup works too.
- Make it dairy-free: Use a dairy-free yogurt alternative
- Make it nut-free: Skip the almonds or swap for sunflower seeds
- Add more crunch: Toss in shredded carrots or chopped celery
- Boost the protein: Add extra chicken or mix in some chopped turkey bacon
How To Make
- Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and tender-crisp. Drain and rinse under cold water. Pat dry well.
- In a large bowl, whisk together mayo, Greek yogurt, vinegar, honey, salt, and black pepper until smooth.
- Add broccoli, chicken, cherries, almonds, and red onion. Toss until evenly coated.
- Chill for at least 30 minutes before serving.
Store leftovers in an airtight container in the fridge for up to 4 to 5 days. The flavors continue to develop over time, making it great for meal prep.
Helpful Tips
⏰ Save time: Use pre-cut broccoli florets instead of whole heads of broccoli.
🥦 Blanch the broccoli: I highly recommend blanching! It takes the raw edge off and gives you that perfect tender-crisp texture.
💦 Dry the broccoli well: After blanching, make sure the broccoli is fully dried so the dressing doesn’t get watered down.
🥶 Prep in advance: Make the salad ahead of time so the flavors can come together. At least 1–2 hours of chilling is ideal, but it can be made up to a day in advance.
Can I use raw broccoli instead of blanching it?
Yes, you can! Just know the texture will be more firm and the flavor slightly more bitter. Blanching softens it just enough and makes it more salad-friendly.
What’s the best chicken to use?
Rotisserie chicken is the easiest option, but any cooked chicken breast (like my Shredded Chicken) or thighs work great. This is also perfect for using leftovers.
Can I freeze broccoli salad?
No, this isn’t freezer-friendly. The texture of the broccoli and creamy dressing won’t hold up well after thawing.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cherry Almond Chicken Broccoli Salad
Ingredients
- 12 oz. raw broccoli florets (340g) chopped small (~3-3.5 cups)
- 2 cups cooked chicken breast (250g) shredded or chopped (rotisserie works great here)
- 1/2 cup dried cherries (70g)
- 1/4 cup sliced almonds (25g)
- 3 Tbsp. finely diced red onion (30g)
Creamy Dressing:
- 1/4 cup light mayonnaise (60g)
- 1/4 cup plain Greek yogurt (60g)
- 1 Tbsp. apple cider vinegar (14g)
- 1/2 Tbsp. honey (11g) plus more to taste
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
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Instructions
- Bring a pot of salted water to a boil. Add broccoli and cook for 2–3 minutes until bright green and tender-crisp. Drain and rinse under cold water. Pat dry well.
- In a large bowl, whisk together mayo, Greek yogurt, vinegar, honey, salt, and pepper until smooth.
- Add broccoli, chicken, cherries, almonds, and red onion. Toss until evenly coated.
- Chill for at least 30 minutes before serving.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
