Here is an easy, low carb salad to try.

introduction

This Low Carb Broccoli Chicken Salad with Feta is light, fresh, and simple to make. It uses cooked chicken and blanched broccoli with a creamy, tangy dressing. For another take on a similar recipe, you can see this low-carb feta chicken broccoli salad for ideas and inspiration.

why make this recipe

Make this salad when you want a quick low carb meal that fills you up. It takes little time and uses few ingredients you likely have. The feta adds salty flavor and the vinegar and mustard give a bright tang. It works for lunch, a light dinner, or a potluck.

how to make Low Carb Broccoli Chicken Salad With Feta

The method is simple: mix the dressing, add the shredded chicken and blanched broccoli, then fold in feta. Keep the pieces bite-sized so every forkful has chicken, broccoli, and cheese. If you like, add green onions or herbs for fresh flavor.

Ingredients :

2 cups cooked chicken, shredded
2 cups broccoli florets, blanched
1/2 cup feta cheese, crumbled
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Optional: chopped green onions or fresh herbs

Directions :

In a large bowl, mix the mayonnaise, apple cider vinegar, and Dijon mustard until well combined.
Add the shredded chicken and blanched broccoli florets to the bowl.
Gently fold in the crumbled feta cheese and mix until everything is coated in the dressing.
Season with salt and pepper to taste.
If desired, stir in chopped green onions or fresh herbs.
Serve chilled or at room temperature.

how to serve Low Carb Broccoli Chicken Salad With Feta

Serve this salad chilled or at room temperature. It is good on a bed of greens, stuffed in lettuce cups, or on top of sliced tomatoes. For a light side idea with cucumber, see this cucumber feta broccoli salad idea to pair with it.

how to store Low Carb Broccoli Chicken Salad With Feta

Store the salad in an airtight container in the fridge. It will keep for 3 to 4 days. If the salad looks dry after storage, stir in a little extra mayonnaise or a splash of vinegar before serving.

tips to make Low Carb Broccoli Chicken Salad With Feta

Use cooked chicken from a roast, rotisserie, or leftover chicken for speed.
Blanch broccoli for 1–2 minutes then cool in ice water to keep color and crunch.
Crumble the feta with your hands for even pieces.
Taste the dressing before mixing; add salt or mustard to match your flavor.
Chop broccoli small so it mixes well with chicken and feta.

variation (if any)

Add toasted pine nuts or chopped almonds for crunch.
Swap mayonnaise for Greek yogurt for a lighter dressing.
Add diced red pepper or cucumber for more color and texture.
For extra herbs, add chopped dill, parsley, or basil.

FAQs

Q: Can I use raw broccoli?
A: No. Cook or blanch broccoli briefly so it is tender-crisp and easier to eat.

Q: Is this salad good warm?
A: It is best chilled or at room temperature, but you can serve it slightly warm if you prefer.

Q: Can I make this dairy-free?
A: Yes. Leave out the feta and use a dairy-free cheese or extra nuts for flavor.

Q: How can I add more protein?
A: Add extra shredded chicken, chopped boiled eggs, or a few more nuts.

Conclusion

This salad is quick, low carb, and full of fresh flavor. For another version that adds toasted pine nuts and a charred broccoli twist, try this Low Carb Broccoli Salad with Pine Nuts and Feta.

Low Carb Broccoli Chicken Salad with Feta

Author: kaoucheegmail-com
Total Time: 12 minutes
Yield: 4 servings 1x
Diet: Low Carb

Print Recipe

Description

A light and fresh low carb salad featuring shredded chicken, blanched broccoli, and creamy feta cheese, perfect for a quick meal.

Ingredients

Scale

2 cups cooked chicken, shredded
2 cups broccoli florets, blanched
1/2 cup feta cheese, crumbled
1/4 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste
Optional: chopped green onions or fresh herbs

Instructions

In a large bowl, mix the mayonnaise, apple cider vinegar, and Dijon mustard until well combined.
Add the shredded chicken and blanched broccoli florets to the bowl.
Gently fold in the crumbled feta cheese and mix until everything is coated in the dressing.
Season with salt and pepper to taste.
If desired, stir in chopped green onions or fresh herbs.
Serve chilled or at room temperature.

Notes

Store in an airtight container in the fridge for 3 to 4 days. Add extra mayonnaise or a splash of vinegar if it looks dry after storage.

Prep Time: 10 minutes
Cook Time: 2 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: low carb, salad, broccoli, chicken, feta, easy salad, healthy meal