Broccoli Chicken Salad
Published June 10, 2024 • Updated February 24, 2026
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I make this high-protein keto salad all the time. Crunchy broccoli florets and bell pepper tossed with shredded chicken in a tangy lemon-garlic Greek yogurt dressing that keeps for days.
I started making this broccoli chicken salad on a whim one spring afternoon and it became a permanent fixture in my fridge. It takes about 15 minutes, most of that just chopping. The base is simple: broccoli florets, bell pepper, red onion, and shredded chicken breast, all tossed in a tangy Greek yogurt dressing with fresh garlic and lemon juice.
What makes this different from most low carb salads I’ve tried is the dressing. The 50/50 split between mayo and Greek yogurt gives it body without that heavy, globby texture you get from mayo alone. The lemon and garlic cut through the richness, and the yogurt adds tang that actually brightens the whole bowl. I go 3/4 cup of each, but if you want it thicker (especially for meal prep), drop the yogurt to 1/2 cup.
The protein content surprised me when I first ran the numbers. Over 20 grams of protein per serving, mostly from the shredded chicken breast plus a decent contribution from the Greek yogurt. That makes this one of the highest-protein keto salads on my site, right up there with my sesame chicken salad and avocado chicken salad.
I keep my fridge stocked with either a rotisserie chicken or pre-cooked shredded chicken from the deli counter. A bag of broccoli florets, a bell pepper, and I’m set. Sometimes I leave out the bell pepper entirely, or I’ll toss in chopped cucumber or grape tomatoes depending on what’s in the crisper drawer. The broccoli and chicken base with that tangy dressing is always the same, and that consistency is what keeps me coming back to it.
If you’re looking for more salad ideas, my Thai chicken salad goes in a completely different direction with peanut flavors, and my Caesar chicken salad is another high-protein option I rotate through weekly. I also love pairing this with my homemade ranch dressing when I want a switch from the yogurt base.
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Ingredients
3/4 cup mayonnaise -
3/4 cup plain Greek yogurt
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1 tablespoon fresh lemon juice (about ½ of medium-sized lemon)
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3 cloves garlic, minced
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 pound of chicken breast, cooked and chopped
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3 cups broccoli, chopped large stems removed
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1/4 cup finely chopped red onion
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1/4 cup finely chopped red bell pepper
Step by Step Instructions
Step by Step Instructions
Make creamy dressing
In a bowl, mix the mayonnaise, yogurt, lemon juice, garlic, salt and pepper together very well. This can be done with a food processor or hand emulsion blender.
- 3/4 cup mayonnaise
- 3/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Make the salad
In a large mixing bowl, add the cooked chicken, broccoli, onion, and dressing. Mix so everything is evenly coated.
- 1 pound of chicken breast, cooked and chopped
- 3 cups broccoli, chopped large stems removed
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use pre-packaged shredded chicken?
I use pre-packaged shredded chicken from the deli counter all the time when I don't have a rotisserie on hand. It works fine. I just check the label for added seasonings or sugar-based marinades that clash with the lemon-garlic dressing.
Can I use frozen broccoli if it's thawed?
I tried this once and won't do it again. Thawed frozen broccoli releases too much water into the dressing, and the texture goes soft and mushy. Fresh broccoli florets are what give this salad its crunch, and that's non-negotiable for me.
Can I freeze this broccoli chicken salad?
I don't freeze this one. The broccoli turns soggy and the Greek yogurt dressing separates when it thaws. What I do instead is keep the chopped vegetables and dressing in separate containers in the fridge, then combine them fresh each day. That gets me 4-5 days of meal prep without any texture issues.
What cheese goes best with this salad?
I've tested feta, sharp white cheddar, and Swiss in this recipe. My go-to is feta because it adds salt and tang that complement the lemon-garlic dressing. Cheddar works if you want something milder, and Swiss melts slightly into the dressing in a way I actually like. Buy block cheese and shred it yourself.
Can I use a different dressing instead of Greek yogurt?
I've made this with my homemade ranch dressing and it's a completely different salad in the best way. I've also tried creamy feta dressing, which adds richness. If you skip the yogurt entirely and go all mayo, just add an extra tablespoon of lemon juice so it doesn't taste flat.
How long does this last in the fridge?
I get 3-4 days out of it with no issues. The broccoli stays crunchy and the dressing holds its texture the whole time. I store mine in a glass container with a tight lid. By day 5 the broccoli starts softening, so I try to finish it before then.
Does the Greek yogurt make the dressing runny?
I noticed this when I first tested the recipe. The yogurt does thin out the dressing compared to using all mayo. My ratio is 3/4 cup mayo to 3/4 cup yogurt, which gives it body without being heavy. If yours turned out runnier than expected, try dropping the yogurt to 1/2 cup next time. That thickens it up nicely, especially for meal prep.
Can I use ground turkey instead of chicken?
I've done this with seasoned ground turkey and it works, just a different vibe. I cook the turkey with a little garlic and salt, let it cool completely, then fold it in. The texture changes from shredded to crumbly, but the dressing coats it the same way. My preference is still shredded chicken because it holds up better for meal prep leftovers.
Made this last week and I wasn't sure about the Greek yogurt in the dressing, but it's the thing that makes it. Lemon and garlic cut right through the mayo. Doesn't taste like a compromise at all. Broccoli was still crisp on day two too. Do you ever add hard boiled eggs to bulk it up, or does that throw off the texture?
I made this on a Sunday and by Monday lunch the garlic in the dressing had settled into something more rounded, less sharp. Turns out this one gets better with time. Now I make it on Saturdays so it has a full day before the week starts. Four portions, no reheating, holds up through Thursday.
Yeah, three raw cloves hit hard right out of the bowl. A day in the dressing is a different thing entirely. Saturday prep makes sense.
Made this for a Super Bowl spread last week and it held up next to all the heavier stuff. Someone asked if the dressing was store-bought (the lemon-garlic flavor is that good). I said yes just to avoid the conversation.
Ha. 'Store-bought lemon-garlic' - love it. The real answer is three cloves of garlic and half a lemon, which sounds more impressive but also invites more questions.
Pre-keto I ate chicken salad constantly, then just stopped because nothing compared. The Greek yogurt and lemon in this dressing actually does it. Made it three times in two weeks.
Three times in two weeks tracks. I was in the all-mayo camp for years and it always sat heavy by the second day. The yogurt fixes that.
I only had about a quarter cup of mayo left so I filled in with extra Greek yogurt and the dressing came out tangier than the original, which I actually liked better. The lemon and garlic hit differently when there's less fat cutting them. I was just using up a big container of Fage I had sitting in the fridge and wasn't trying to make it interesting. Ate this for lunch four days straight this week. By day three the tang was a little much, so I'm thinking a small spoonful of Dijon might balance it out next time. Four lunches before I even considered a change, so I'll take it.
Made this twice now and the dressing ratio is legitimately perfect (that garlic-lemon combo is sharp in the best way). But I keep second-guessing the broccoli. The florets are great raw but the thicker stem-end pieces stay pretty tough even after sitting overnight. Would a quick 30-second blanch fix that, or does it kill the crunch and make the whole thing watery?
Those tough pieces are why the recipe says large stems removed. I cut them off before chopping. They don't behave like florets even raw, and blanching would just water the dressing down.
Made this for meal prep. Quick question - does the Greek yogurt thin out the dressing much? Mine was a bit runnier than I expected but still tasted great.
Yeah the Greek yogurt does thin it compared to mayo-only dressings. I go 3/4 cup each so it's lighter but still coats everything. If you want it thicker for meal prep, try 1/2 cup yogurt instead of 3/4.
made this for meal prep sunday. the greek yogurt dressing is way lighter than i expected
Yeah it's a 50/50 split so you get the tang without the weight. Works great for meal prep, doesn't get soggy.
My new go to salad...wonderful flavor and tanginess.
That tanginess is the lemon and yogurt. I've messed with this dressing a lot and always land back at this ratio.