Loaded Chicken & Broccoli Salad

Loaded Chicken & Broccoli Salad

from eatingwell.com
Lunch
429 kcal / serving

This loaded chicken & broccoli salad is a protein-packed powerhouse that doesn’t skimp on the classic “loaded” flavors you love.

Ingredients

  • 3slices bacon, chopped (about ½ cup)
  • 1 poundchicken tenders
  • ½ teaspoonground pepper, divided
  • ½ teaspoonsalt, divided
  • ⅓ cupwhole-milk plain strained (greek-style) yogurt
  • ⅓ cupmayonnaise
  • 2 tablespoonschopped fresh dill
  • 1 ½ tablespoonscider vinegar
  • ½ teaspoongarlic powder
  • 1 mediumcrown broccoli, stem and florets chopped into ½-inch pieces (about 4 cups)
  • ¾ cupshredded sharp cheddar cheese
  • ½ cupthinly sliced scallions

Directions

  1. 1

    Cook chopped bacon in a large skillet over medium heat, stirring often, until crisp, about 6 minutes. Remove from heat; use a slotted spoon to transfer the bacon to a paper towel–lined plate.

  2. 2

    Sprinkle chicken tenders with ¼ teaspoon each pepper and salt. Return the skillet to medium heat. Cook the chicken, flipping occasionally, until browned and an instant-read thermometer inserted into the thickest portion registers 165°F, 4 to 6 minutes per side. Transfer to a cutting board; let rest until cool enough to handle, about 5 minutes. Cut or shred into bite-size pieces.

  3. 3

    While the chicken cooks, whisk ⅓ cup yogurt, ⅓ cup mayonnaise, 2 tablespoons dill, 1½ tablespoons vinegar, ½ teaspoon garlic powder and the remaining ¼ teaspoon each salt and pepper together in a large bowl. Add chopped broccoli and the cooked bacon and chopped chicken; toss to coat. Add ¾ cup Cheddar and ½ cup scallions; toss to combine.