Chicken Broccoli Potato Salad Recipe
Description:
This Chicken Broccoli Potato Salad is a satisfying blend of protein-rich chicken breast, fiber-filled broccoli, and creamy potatoes tossed in a light and tangy yogurt-mayo dressing. You can serve it warm for dinner or chill it for a refreshing lunch.
Total Time:
Prep Time: 20 minutes
Cooking Time: 30 minutes
Chill Time (optional): 30 minutes
Total Time: ~50 minutes (1 hour 20 minutes if chilled)
Serves: 4–6 people
Ingredients:
For the Salad:
2 medium chicken breasts, boneless & skinless
3–4 medium potatoes (Yukon gold or red potatoes)
2 cups broccoli florets
1/4 cup red onion, finely sliced (optional)
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
Olive oil for roasting or pan-searing
For the Dressing:
1/4 cup mayonnaise (can use light)
1/4 cup Greek yogurt (or just more mayo if preferred)
1 tablespoon Dijon mustard
1 tablespoon lemon juice or vinegar
1 garlic clove, minced
Salt & pepper to taste
Instructions:
Step 1: Cook the Chicken
Season chicken breasts with salt, pepper, and a bit of olive oil.
Cook Options:
Grill/Pan-Sear: Heat skillet with oil, cook chicken ~6–7 mins each side or until internal temp reaches 165°F (74°C).
Bake: Preheat oven to 400°F (200°C), place chicken on tray, bake ~20–25 minutes.
Rest for 5 minutes, then dice or shred into bite-sized pieces.
Step 2: Cook the Potatoes
Wash and dice the potatoes into bite-sized chunks (peel if desired).
Boil in salted water ~10–15 minutes until fork-tender, but not mushy.
Drain and cool slightly.
Step 3: Cook the Broccoli
Cut into small florets.
Blanch in boiling water for 1–2 minutes until bright green and slightly tender.
Immediately transfer to ice water to stop cooking (optional for keeping it crisp and green), then drain.
Step 4: Make the Dressing
In a bowl, mix together:
Mayonnaise
Greek yogurt
Dijon mustard
Lemon juice
Minced garlic
Salt & pepper
Taste and adjust seasoning.
Step 5: Assemble the Salad
In a large bowl, combine:
Cooked potatoes
Chicken
Broccoli
Red onions
Chopped parsley
Pour dressing over the mix.
Gently toss until well coated.
Step 6: Chill or Serve
Serve immediately warm or chill for at least 30 minutes for flavors to meld.
Garnish with extra parsley, fresh cracked pepper, or a drizzle of olive oil if desired.
FAQ (Frequently Asked Questions)
Can I use leftover chicken?
Absolutely! Leftover rotisserie or grilled chicken works perfectly and saves time.
Can I roast the potatoes instead of boiling?
Yes, roasting adds extra flavor. Toss in olive oil, salt, pepper, and roast at 400°F (200°C) for 25–30 minutes until crispy.
Is this salad healthy?
Yes! It contains lean protein, healthy carbs, and vegetables. Use light mayo or skip mayo for Greek yogurt only for a lighter version.
Can I make it ahead of time?
Yes. It stores well in the fridge for up to 3 days. In fact, the flavor improves after chilling.
Can I make it dairy-free?
Yes. Replace Greek yogurt with a dairy-free yogurt or use olive oil + lemon as a vinaigrette alternative.
How to make it vegetarian?
Skip the chicken and add boiled eggs, tofu, or chickpeas for protein.
Serving Suggestions:
Serve with crusty bread or whole grain rolls.
Add a squeeze of lemon or a sprinkle of paprika on top before serving.
Pair with iced tea or lemonade for a refreshing lunch.