High-Protein Loaded Chicken & Broccoli Salad Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g chicken breast fillets</li><li class="ingredients-single-item">2 tbsp olive oil, divided</li><li class="ingredients-single-item">2 tsp dried Italian herbs</li><li class="ingredients-single-item">400g broccoli florets (about 1 medium head)</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">50g almond slivers, toasted</li><li class="ingredients-single-item">100g feta cheese, crumbled</li><li class="ingredients-single-item">For the dressing:</li><li class="ingredients-single-item">200g Greek yogurt (0% fat)</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">1 garlic clove, minced</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Baking tray</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Large pot for blanching</li><li class="equipment-single-item">Ice bath bowl</li><li class="equipment-single-item">Digital kitchen thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. In a bowl, toss the chicken breasts with 1 tablespoon of olive oil, dried Italian herbs, salt, and pepper, ensuring each piece is evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Arrange the seasoned chicken breasts on the prepared baking tray, ensuring they're not touching each other. Bake in the preheated oven for 22-25 minutes, or until the internal temperature reaches 75°C (165°F). The proper temperature ensures your chicken is safe to eat while remaining juicy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the chicken bakes, bring a large pot of salted water to a rolling boil. Prepare an ice bath in a large bowl. Blanch the broccoli florets in the boiling water for exactly 2 minutes – this quick cooking preserves the bright green color and nutrients while softening the texture just slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Immediately transfer the blanched broccoli to the ice bath to stop the cooking process. After 1-2 minutes in the ice bath, drain thoroughly and pat dry with paper towels. This prevents excess water from diluting your salad dressing.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Toast the almond slivers in a dry pan over medium heat for 3-4 minutes, shaking occasionally, until they turn golden brown. Watch them closely as nuts can burn quickly! Set aside to cool.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, whisk together all dressing ingredients until smooth and well combined. The acidity from the lemon juice helps break down the proteins in the yogurt, creating a smoother texture. Taste and adjust seasonings as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the chicken has cooled enough to handle (about 10 minutes), cut it into bite-sized cubes or shred it using two forks. The chicken will release some juices as it rests – don't discard these as they add flavor!</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large serving bowl, combine the cooled broccoli, chicken, cherry tomatoes, and red onion. Add the remaining tablespoon of olive oil and toss gently to combine.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour about two-thirds of the dressing over the salad and toss until everything is lightly coated. Add more dressing as needed, keeping in mind that the salad will absorb some moisture if stored overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, sprinkle the toasted almonds and crumbled feta cheese over the salad. These toppings are added last to maintain their texture. If preparing for meal prep, store these elements separately and add them just before eating.</li></ol>