Prep: 15 min Total: 15 min Servings: 4
Reader Rating
4.8 Stars (25 Reviews)
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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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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.
Ingredients for this step
- 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, bell pepper, and dressing. Mix so everything is evenly coated.
Ingredients for this step
- 1 pound chicken breast, cooked and shredded or chopped
- 3 cups broccoli, chopped, large stems removed
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
427
Calories
35.6g
Fat
21.8g
Protein
3.4g
Net Carbs
4.5g
Total Carbs
4
Servings
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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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.
Should I blanch the broccoli or leave it raw?
I leave mine raw every time. Raw florets are what give this salad its crunch, and blanching softens them into something closer to a cooked side. The keto macros come out the same either way, so I skip the extra step. If you want a slightly less firm bite, you can blanch for 60 seconds and shock in ice water, but dry it completely before it touches the dressing.
How do I keep my broccoli salad from getting watery?
The biggest thing I do is dry the broccoli completely after washing it. Any water clinging to the florets thins the dressing and pools at the bottom of the container by day two. I spin mine in a salad spinner, then pat it with a towel. If I’m prepping more than a day ahead, I also keep the dressing and chopped vegetables in separate containers until I’m ready to eat.
Substitutions and add-ins
I built this recipe around what I always have in my fridge, but there’s plenty of room to make it yours. Here are the swaps I’ve actually tested.
Mayo swaps
If you don’t like mayo (I get it), try using sour cream or softened cream cheese as a substitute. I’ve done both and they work. Sour cream keeps it lighter, cream cheese makes it richer. Just taste as you go and adjust the lemon juice until the consistency and tang are where you want them.
Add cheese
For extra fat and flavor, add cheese. I’ve tested sharp white cheddar, feta, and shredded Swiss in this, and all three work well. My personal favorite is feta because it adds salt and tang without making the salad heavy. Buy block cheese and shred it yourself for the best texture.
Add bacon
I started crumbling two strips of cooked bacon on top after a reader mentioned it, and now I do it every time I have leftover bacon in the fridge. It adds crunch and smoky flavor that pairs perfectly with the tangy dressing. Just chop it small so you get some in every bite.
I meal prep this almost every week, so I’ve tested the shelf life pretty thoroughly. It holds up for 3-4 days in an airtight container in the fridge without getting soggy or watery. The broccoli stays crunchy, which is the whole point.
For make-ahead prep I chop the broccoli up to 3 days ahead and keep it dry in a separate container, then mix the dressing the night before. When I bring this to a potluck I dress it the morning of so the florets stay firm all afternoon. Fully assembled, it keeps a solid 4 days before the broccoli starts to soften.
I don’t recommend freezing it. The broccoli turns mushy when it thaws and the yogurt-based dressing separates. If you want to batch prep, just make the dressing and chop the vegetables separately, then combine the morning you plan to eat it. That way the raw broccoli stays firm.
Annie Lampella, Pharm.D.
Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.
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