Broccoli Chicken Caesar Salad
Ingredients
Salad
2 heads broccoli or 12 oz bag, cut into bite-size florets
2 chicken breasts or 4 chicken tenderloins
2 oz julienne-cut sun-dried tomatoes
4 slices bacon
Creamy Caesar Dressing
1 cup vegan mayo
3 cloves garlic minced
2 tsp Dijon mustard
2 tsp Worcestershire sauce
2 tbsp lemon juice
½ tsp salt
½ tsp black pepper
½ cup grated parmesan cheese
Method
Cook the chicken & bacon
Preheat oven to 375°F (190°C). Line two baking sheets with foil for easy cleanup.
Place chicken on one sheet and season lightly with salt and pepper. Bake for 20–30 minutes, depending on thickness, until internal temperature reaches 165°F.
Place bacon on the second sheet and bake for 15–20 minutes, flipping halfway if desired, until crispy. Transfer bacon to paper towels to drain.
Make the dressing
In a large bowl, whisk together: mayo, garlic, Dijon mustard, Worcestershire sauce, lemon juice, salt, pepper, parmesan. Mix until smooth and creamy. Set aside.
Prepare the broccoli (choose your texture!)
Raw option: Simply add chopped broccoli directly to the dressing bowl.
Steamed option: Add broccoli and ¼ cup water to a large pan. Cover and steam for about 5 minutes, until bright green and just tender.
Boiled option: Bring a large pot of salted water to a boil. Cook broccoli for 5 minutes, then immediately transfer to an ice bath to stop the cooking and preserve color.
Drain well before adding to the dressing.
Assemble the salad
Chop chicken and bacon into bite-size pieces. Add them to the bowl with the broccoli. Stir in sun-dried tomatoes and toss everything together until evenly coated.
Taste and adjust seasoning if needed.#chicken and salad #broccoli salad #broccolicaesar
One of the things I love most about this Broccoli Chicken Caesar Salad is its versatility and the freshness it brings to the classic Caesar. Using broccoli instead of traditional romaine lettuce adds a hearty crunch and boosts the nutritional value with plenty of fiber and vitamins. In my experience, steaming the broccoli lightly is the perfect way to soften it just enough while keeping its vibrant green color and snap. For the chicken, baking rather than frying keeps it moist and tender without adding extra oil or calories. Seasoning it simply with salt and pepper lets the other ingredients shine. Crispy bacon adds a smoky, savory contrast that balances well with the tangy, creamy dressing. I found that julienne-cut sun-dried tomatoes bring an unexpected burst of sweetness and chewiness that complements the salad beautifully. The homemade dressing is a game changer. Using vegan mayo means it has a lighter feel than traditional mayo but still stays rich and creamy. The garlic, Dijon mustard, Worcestershire sauce, and lemon juice create that classic Caesar flavor with a fresh twist. Mixing in freshly grated parmesan cheese enhances the savory depth without overpowering the salad. Assembling this salad is straightforward and perfect for meal prep. I especially appreciate the option to enjoy it with raw broccoli for a crunchier texture or steamed/boiled for a softer bite. It’s flexible depending on your preference or time available. Plus, it can easily be doubled or tripled for entertaining or leftovers. In short, this Broccoli Chicken Caesar Salad is a delicious, nutrient-packed dish that can become a staple in your recipe collection. It’s perfect as a light lunch or dinner, and the combination of textures and flavors makes each bite satisfying and enjoyable.
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