My mother has always loved hearty salads, but what I found special in this Low Carb Chicken Broccoli Salad is how it balances flavors and textures perfectly. The crisp broccoli contrasts beautifully with tender chicken, and the creamy dressing brings everything together. The addition of bacon and cheddar adds a little indulgence without being heavy, and the whole salad feels light, refreshing, and satisfying at the same time.

Low Carb Chicken Broccoli Salad is a perfect mix of fresh vegetables, tender chicken, and a creamy dressing that makes every bite satisfying. It’s light enough for lunch but filling enough to be a meal on its own. This salad is a favorite for anyone who wants a low-carb, high-protein option without sacrificing flavor. With the crunch of broccoli, the sweetness of bell peppers, and the smoky taste of bacon, it’s both colorful and delicious. It’s easy to prepare, and you can make it ahead of time, which makes it great for busy weekdays or meal prep.

I have tried many variations over the years, and I use fresh broccoli and high-quality chicken for the best taste. Always blanch the broccoli briefly so it keeps its bright color and crunch. I also use homemade dressing when I can, mixing mayonnaise, Dijon mustard, and apple cider vinegar for a tangy and creamy flavor. These little steps make a big difference in taste and presentation.

You can serve this salad as a lunch or dinner, some with a side of avocado slices, and also with a sprinkle of sunflower seeds or extra bacon for a crunchier texture. It works well on a buffet table, as part of a healthy meal prep, or just as a quick, satisfying dish for a weeknight dinner.

Its Perfect For:

• Meal prep lunches that stay fresh all week
• Low-carb dinners for those watching their carbs
• Family gatherings as a colorful and tasty side
• Quick and healthy weekday meals
• Picnics or potlucks because it holds well

Ingredients

• 2 cups cooked chicken, shredded or diced
• 3 cups fresh broccoli florets
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup cooked bacon, crumbled
• 1/2 cup mayonnaise (or Greek yogurt for lighter option)
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

Kitchen Equipment You’ll Need

• Large mixing bowl for tossing the salad
• Medium bowl for preparing the dressing
• Cutting board and sharp knife for chopping vegetables
• Steamer or pot for blanching broccoli
• Measuring cups and spoons for accurate ingredients
• Whisk or fork for blending the dressing
• Serving bowl or platter for presentation

How to Make Low Carb Chicken Broccoli Salad

Step 1

Prepare the broccoli: Steam or blanch the broccoli florets for 2–3 minutes until bright green and slightly tender, but still crisp. Immediately transfer to a bowl of ice water to stop cooking, then drain thoroughly. This ensures the broccoli stays vibrant and crunchy in the salad.

Step 2

Mix the dressing: In a small bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and creamy, tasting and adjusting seasoning if needed. The dressing should be flavorful but not overpower the fresh ingredients.

Step 3

Combine the salad: In a large mixing bowl, add the cooked chicken, cooled broccoli, red bell pepper, red onion, cheddar cheese, and crumbled bacon. Pour the dressing over the top and gently toss everything together until evenly coated. Be careful not to break up the broccoli or chicken too much.

Step 4

Chill for flavor: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the dressing to slightly soften the broccoli, making every bite flavorful and satisfying.

Step 5

Serve: Transfer the salad to a serving bowl or platter. Garnish with a little extra crumbled bacon or shredded cheese on top for presentation. Serve chilled as a low-carb, high-protein meal or hearty side dish.

Helpful Tips for Low Carb Chicken Broccoli Salad

• Always blanch the broccoli for 2–3 minutes and then cool it quickly in ice water. This keeps it bright and crunchy.
• Use cooked chicken from a rotisserie or leftover baked chicken for convenience. It saves time and adds flavor.
• Chill the salad for at least 30 minutes before serving. This allows the flavors to meld perfectly.
• Taste the dressing before adding it to the salad and adjust seasoning as needed. A little extra mustard or vinegar can balance flavors.
• Don’t overmix the salad; gently toss so the broccoli and chicken stay intact. It makes it look prettier and keeps textures consistent.
• Use bacon crumbles just before serving to keep them crisp, otherwise they get soft in the salad.
• Add a few extra toppings like sunflower seeds or shredded cheese for variety in taste and crunch.

Optional Ingredients

• Sliced almonds for added crunch
• Cherry tomatoes for extra color
• Shredded carrots for sweetness
• Green onions for a mild onion flavor
• Avocado cubes for creaminess
• Cucumber slices for refreshing crunch

How to Serve Low Carb Chicken Broccoli Salad?

I usually serve this salad chilled, straight from the fridge, in a large serving bowl. I like to add extra bacon and shredded cheese on top just before serving, which makes it look appetizing and adds texture. The colorful combination of green broccoli, red bell pepper, and golden chicken makes it inviting for both family and guests. I sometimes drizzle a little extra dressing on top for presentation, so every bite feels creamy and flavorful.

I also enjoy serving it in individual bowls as a lunch option. Adding avocado slices or a sprinkle of sunflower seeds makes each serving personal and special. This way, everyone can enjoy their own portion with the exact toppings they like. It’s perfect for portion control, keeping things low-carb, while still being filling and satisfying.

I often serve it alongside other dishes during dinner. It pairs beautifully with grilled meats, baked fish, or even a simple bowl of soup. For a fun twist, I sometimes serve it in lettuce cups for a hand-held, low-carb meal. This makes it a versatile salad that works as a main dish, side, or even a light snack.

Is Low Carb Chicken Broccoli Salad Healthy?

Yes, Low Carb Chicken Broccoli Salad is very healthy. It is packed with protein from the chicken and fiber from the broccoli, which helps keep you full longer. The salad is low in carbohydrates and can fit easily into low-carb or keto diets.

The healthy fats from mayonnaise or Greek yogurt and optional avocado add satiety and flavor, making it a well-balanced meal. Using fresh vegetables ensures that you get plenty of vitamins and minerals, while bacon and cheese provide taste without excessive carbs. This salad is both nutritious and satisfying, making it a smart choice for anyone looking to eat healthier.

Variations and Substitutions

• Keto-friendly version: Replace mayonnaise with full-fat Greek yogurt for a lighter dressing while keeping it low-carb.
• Vegan option: Substitute chicken with baked tofu and use vegan mayonnaise; skip bacon and cheese.
• Mediterranean twist: Add olives, cherry tomatoes, and feta cheese with a lemon-olive oil dressing.
• Southwest version: Add black olives, diced red peppers, and a spicy chipotle dressing for a kick.
• Fruit-enhanced salad: Include diced apples or grapes for a sweet, crunchy contrast in every bite.
• Nutty crunch: Toss in roasted almonds, pecans, or sunflower seeds for extra texture and flavor.
• Herb-infused: Add fresh herbs like parsley, dill, or basil to brighten the salad and enhance aroma.
• Spicy version: Mix a little hot sauce or cayenne pepper into the dressing for a zesty kick.

How to Store, How to Reheat

Store the salad in an airtight container in the refrigerator for up to 3–4 days. Keep the dressing separate if possible, especially if you plan to store it longer, to prevent the broccoli from becoming too soft. Chilled, the salad stays crisp and flavorful, ready to enjoy any time.

This salad is best served cold, so reheating isn’t necessary. If you prefer slightly warmer chicken pieces, you can gently warm them in the microwave before tossing them with the cold vegetables and dressing. Avoid reheating the entire salad, as the broccoli may become mushy.

Frequently Asked Questions About Low Carb Chicken Broccoli Salad

Can I use frozen broccoli?
Yes, frozen broccoli works fine, but make sure to thaw it completely and drain any extra water. This prevents the salad from getting soggy and keeps the texture crisp. You can also briefly steam it if you want a slightly softer bite.

Can this salad be made ahead?
Absolutely! Preparing it the night before helps the flavors meld together beautifully. Keep the bacon separate until serving to maintain its crispiness and best texture. This makes it perfect for meal prep or entertaining.

Is Greek yogurt a good substitute for mayonnaise?
Yes, Greek yogurt is lighter, reduces calories, and adds a tangy flavor. You can also mix half yogurt and half mayonnaise for a creamy yet healthier dressing. It makes the salad feel fresh and rich without extra carbs.

How long does it keep in the fridge?
Stored in an airtight container, this salad stays fresh for 3–4 days. Make sure the dressing is mixed in just before serving if you plan to store it longer for optimal freshness. Always check for any off smell or texture before eating.

Low Carb Chicken Broccoli Salad Recipe

Recipe by Maria MeyerCourse: SaladsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

8

minutes

Try this Low Carb Chicken Broccoli Salad recipe – a healthy, protein-packed, and colorful salad with tender chicken, crisp broccoli, bacon, and a creamy dressing. Perfect for meal prep, lunches, or light dinners!

Ingredients

• 2 cups cooked chicken, shredded or diced

• 3 cups fresh broccoli florets

• 1/2 cup red bell pepper, diced

• 1/4 cup red onion, finely chopped

• 1/2 cup shredded cheddar cheese

• 1/4 cup cooked bacon, crumbled

• 1/2 cup mayonnaise (or Greek yogurt for lighter option)

• 2 tablespoons apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 teaspoon garlic powder

• Salt and black pepper, to taste

Directions

• Prepare the broccoli: Steam or blanch the broccoli florets for 2–3 minutes until bright green and slightly tender, but still crisp. Immediately transfer to a bowl of ice water to stop cooking, then drain thoroughly. This ensures the broccoli stays vibrant and crunchy in the salad.
• Mix the dressing: In a small bowl, combine mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper. Whisk until smooth and creamy, tasting and adjusting seasoning if needed. The dressing should be flavorful but not overpower the fresh ingredients.
• Combine the salad: In a large mixing bowl, add the cooked chicken, cooled broccoli, red bell pepper, red onion, cheddar cheese, and crumbled bacon. Pour the dressing over the top and gently toss everything together until evenly coated. Be careful not to break up the broccoli or chicken too much.
• Chill for flavor: Cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the dressing to slightly soften the broccoli, making every bite flavorful and satisfying.
• Serve: Transfer the salad to a serving bowl or platter. Garnish with a little extra crumbled bacon or shredded cheese on top for presentation. Serve chilled as a low-carb, high-protein meal or hearty side dish.