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Chicken Artichoke & Broccili Salad

Chicken Artichoke & Broccili Salad recipe image
This vibrant salad combines tender cubes of cooked chicken with hearty artichoke hearts and crisp broccoli florets. The star of the dish is the homemade yogurt dressing, which brings a refreshing tanginess with notes of fresh dill, lemon, and tarragon vinegar. Finely chopped cucumbers and green onions add extra crunch and freshness, while a touch of sugar balances the acidity. It&# 226;€™s a protein-packed meal that feels light yet satisfying, making it perfect for warm-weather lunches, potlucks, or as a healthy side dish. The flavors meld beautifully when chilled, so it’s ideal for meal prep or serving at gatherings where you want something fresh and flavorful without the fuss.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 594.7
Dietary: Gluten-free
Description
This vibrant salad combines tender cubes of cooked chicken with hearty artichoke hearts and crisp broccoli florets. The star of the dish is the homemade yogurt dressing, which brings a refreshing tanginess with notes of fresh dill, lemon, and tarragon vinegar. Finely chopped cucumbers and green onions add extra crunch and freshness, while a touch of sugar balances the acidity. It&# 226;€™s a protein-packed meal that feels light yet satisfying, making it perfect for warm-weather lunches, potlucks, or as a healthy side dish. The flavors meld beautifully when chilled, so it’s ideal for meal prep or serving at gatherings where you want something fresh and flavorful without the fuss.
Ingredients
  • 3 cup Cubed cooked chicken
  • 14 ounce Can artichoke hearts-drained
Directions
  1. 1
    Steam or boil broccoli florets until tender-crisp, about 5 minutes. Drain well and rinse with cold water to stop cooking, then pat dry.
  2. 2
    Quarter the drained artichoke hearts if they are large.
  3. 3
    In a large mixing bowl, combine the cubed chicken, quartered artichokes, broccoli florets, chopped green onions, salt, and fresh ground pepper. Toss gently to combine.
  4. 4
    Cover the bowl and refrigerate the salad mixture for at least 15 minutes to chill.
  5. 5
    While the salad chills, prepare the dressing: In a medium bowl, whisk together low-fat plain yogurt, finely chopped fresh dill, sugar, salt, and pepper.
  6. 6
    Slowly whisk in the safflower oil, lemon juice, and tarragon vinegar until the dressing is smooth and emulsified.
  7. 7
    Stir in the finely chopped seeded cucumbers and finely chopped green onions into the yogurt dressing.
  8. 8
    Cover the dressing and refrigerate for 10 minutes to allow flavors to meld.
  9. 9
    Just before serving, pour the yogurt dressing over the chilled chicken and vegetable mixture.
  10. 10
    Toss gently until all ingredients are evenly coated with the dressing. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 594.7kcal
% Daily Value *
Total Fat 22.3g35%
Saturated Fat 5.9g30%
Cholesterol 160.2mg54%
Sodium 427.6mg18%
Total Carbohydrate 35.7g12%
Dietary Fiber 18.9g76%
Sugars 1.1g
Protein 60.1g121%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, artichoke, broccoli, salad, yogurt, dill, lemon, tarragon, cucumber, healthy, lunch, protein, fresh, chilled, vegetables, meal prep, light, potluck
Read it online: https://www.chefs-mate.com/recipe/chicken-artichoke-broccili-salad/