High Protein Broccoli Salad
Packed with vibrant colors, irresistible textures, and nourishing ingredients, this High Protein Broccoli Salad is the perfect dish for a wholesome meal or side. Featuring crisp blanched broccoli, tender bites of cooked chicken breast, protein-rich quinoa, and crunchy toasted almonds and sunflower seeds, this salad is a satisfying powerhouse. A creamy Greek yogurt dressing, brightened with fresh lemon juice and Dijon mustard, ties everything together with tangy-sweet perfection. Ready in just 30 minutes and loaded with nutrients, this protein-packed salad is ideal for meal prep, post-workout refueling, or a healthy lunch option. Serve it chilled for a refreshing bite that’s as delicious as it is nutritious!
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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
Directions
Step 1
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.
Step 2
In a large mixing bowl, combine the cooked chicken breast, cooked quinoa, red bell pepper, and red onion.
Step 3
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.
Step 4
In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, honey, salt, and black pepper until smooth and well combined.
Step 5
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.
Step 6
Add the toasted almonds and sunflower seeds to the salad and gently toss to incorporate.
Step 7
Taste and adjust seasoning if necessary, adding more salt or pepper to your preference.
Step 8
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together before serving.
Nutrition Facts
| Serving size | (1350.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1427.9 |
| Total Fat 63.5g | 0% |
| Saturated Fat 7.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 183.6mg | 0% |
| Sodium 1606.9mg | 0% |
| Total Carbohydrate 109.8g | 0% |
| Dietary Fiber 29.5g | 0% |
| Total Sugars 41.2g | |
| Protein 117.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 591.6mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2078.3mg | 0% |
Source of Calories