Broccoli Chicken Salad
Published June 10, 2024 • Updated June 7, 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.
Tried like four broccoli chicken salads this summer and they're all just mayo with vegetables. The lemon-garlic yogurt dressing is why this one's different.
I used to make a big batch of chicken salad every summer and stopped when I went keto because I could never get the dressing right. This one fixed it. Greek yogurt and mayo together hit that same creamy spot without tasting watered down. Made it Sunday with rotisserie chicken because I wasn't turning on the oven in this heat, came together in under ten minutes. Lemon keeps it from feeling heavy, which on a 95-degree day is the whole point. Been eating it straight from the container all week and the broccoli still has crunch on day four, which I didn't expect.
Rotisserie chicken in summer, no question. And yeah, the crunch holding past day three surprised me too when I first made it. The lemon helps.
I wasn't sold on mixing mayo and Greek yogurt but the lemon cuts through it in a way that makes it lighter than I expected. Made a batch Sunday and it held up all week, broccoli stayed crunchy.
The ingredient list looks wrong to most people. But the lemon is the whole reason that ratio works instead of all mayo. Mine starts thinning around day 5 so a full week is impressive.
I've made probably four broccoli chicken salads in the last year trying to find one worth repeating. This is the one. The lemon-garlic yogurt dressing beats every mayo-heavy version I've tried. Made a big batch on Sunday, ate it three days straight and it held up better than any of them. Knocking off a star for day-three crunch, but that's on me for not adding extra bell pepper.
The bell pepper call is right. I double mine when I know it's going four days. Broccoli softens no matter what, but bell pepper holds.
My ten-year-old has a strict no-broccoli policy she enforces at every meal. Made this for Sunday lunch and she finished her whole bowl, then asked if there was more. When I pointed out there was broccoli in it she got genuinely offended, like I'd tricked her. I think the lemon-garlic dressing just soaks into the florets and does something to them. Four stars. I'm still figuring out the right chop size so it's not too chunky, but we're making this again.
The offended reaction is the best part of that story. For chop size, I keep mine around an inch. Bigger than that and the dressing doesn't really soak all the way in, so you end up with a chunk that's basically underdressed in the middle.
My son is 8 and has staged a years-long protest against broccoli in any form. I made this for my own lunches last week, and he spotted the bowl in the fridge, asked what was in it, and somehow ended up eating two helpings straight out of the container. I think it's the lemon-garlic dressing because he has never voluntarily touched a vegetable without negotiation. This is going into the Sunday meal prep rotation for sure.
Two helpings out of the container from an 8-year-old broccoli holdout. That garlic gets people. I've seen it with my own kids.
Made this probably six times now and I still find myself eating it straight out of the container on day two when the lemon-garlic has soaked into everything.
Day two is better. The lemon keeps working overnight and the garlic mellows into the dressing. That's why I always make a double batch.
My daughter has one rule about broccoli: she doesn't eat it. Made this Sunday and she went back for a second bowl without a word, which in our house is more telling than any compliment. The lemon-garlic dressing coats everything evenly and there's none of that raw bitterness I usually get with cold broccoli salads. Already making a second batch.
Silent seconds are harder to earn. The bitterness was my whole issue with cold broccoli salads too, the lemon ratio went through probably four rounds before I got it right.
Fourth time making this and started doubling the garlic in the dressing. Sounds aggressive, but it cuts through the mayo and makes the whole thing taste sharper, less heavy.
Six cloves sounds aggressive until you think about 3/4 cup of mayo. Gonna try that next batch.
I never would have thought to put Greek yogurt in a salad dressing but I finally tried this and I'm still thinking about it three days later. First time making anything like it, a little nervous about the garlic and lemon combo working together, and then I mixed it and immediately tasted it off a spoon. The flavor is sharper and fresher than anything I've bought premade and the broccoli actually stayed crunchy through two days of lunches, which I did not expect at all. I've been eating it straight from the container (not proud of this). Do you think drained canned chicken would work here? I have a couple cans in the pantry and really want to make this again before the week's out.
Canned works. Drain and press it really well or the extra liquid thins the dressing. Texture's softer and a bit more crumbly, but it still holds up.
If you let this sit in the fridge for an hour before eating, the lemon garlic dressing soaks into the broccoli and I swear it doubles in flavor.
One hour minimum. I've started making it the night before and by morning the dressing has worked into every floret.
Almost skipped the Greek yogurt, just used all mayo. Wasn't sure about it in a cold salad. But that tangy garlic dressing is the whole point. Would dial back to two cloves next time (three hit hard), but I've made this twice this week so.
Two cloves works. Three doesn't cook off so it just bites cold. The yogurt keeps the garlic from going heavy, that's what you're tasting in the dressing.
I've been eating keto for two years and somewhere along the way I just accepted that lunch was going to be sad. Then I made this and ate it three days in a row. The lemon-garlic dressing is what got me. Bright and creamy, and it actually gets better on day two when the broccoli soaks it up. I feel like I got something back.
The lemon is what keeps it bright by day three. Most yogurt dressings go flat overnight, this one doesn't.
My husband hasn't willingly eaten broccoli since 2015 and went back for a second bowl, so now I have to explain keto Greek yogurt dressing to him.
Ha. The yogurt question is a rabbit hole. 'It tastes good' is usually enough.
Never made a homemade dressing before, but the lemon-garlic yogurt base totally got me. Four stars only because broccoli as a main is still a stretch for me, but the dressing is SO good I was spooning it straight from the bowl. Does it keep well if made a day ahead, or does the garlic get too sharp overnight?
Garlic actually softens overnight. I make it the night before on purpose - by lunch the next day the whole dressing tastes more settled, less sharp. Broccoli stays crunchy through day 3 easy.