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This healthy high-protein, low-carb salad is a great option for your weekly meal prep. Tender chicken breasts, crunchy broccoli and celery are combined with blue cheese dressing which is so creamy that it can even be used as a dip. It's as simple as that!
Recipe Tips
This recipe uses broccoli and celery although other options will work just fine. Try steamed green beans, cauliflower or even some shredded cabbage or kohlrabi.
You can use poached chicken breasts or leftover rotisserie chicken shredded into pieces. If using raw chicken, you’ll need about 800 g (1.76 lbs) of raw chicken breasts to get about 600 g (1.3 lbs) of cooked chicken.
Travel friendly tip: Use mason jars to assemble your salad. Start by adding the dressing, followed by diced or shredded chicken, and finally add the chopped celery and broccoli. When ready to serve, simply tip into a serving bowl!
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Hands-on Overall
Serving size about 390 g/ 13.8 oz
Nutritional values (per about 390 g/ 13.8 oz)
Net carbs7.3 grams
Protein55.6 grams
Fat32.8 grams
Calories563 kcal
Calories from carbs 5%, protein 41%, fat 54%
Total carbs10.9 gramsFiber3.6 gramsSugars3.7 gramsSaturated fat12.9 gramsSodium645 mg(28% RDA)Magnesium76 mg(19% RDA)Potassium884 mg(44% EMR)
Ingredients (makes 4 servings)
- 150 g crumbled blue cheese (5.3 oz)
- 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz)
- 1/2 cup sour cream (115 g/ 4.1 oz)
- 1 tbsp apple cider vinegar (15 ml)
- 1/4 tsp garlic powder
- ground black pepper, to taste
- 600 g cooked chicken breasts, skinless and boneless (1.3 lbs)
- 4 medium celery stalks, chopped (225 g/ 8 oz)
- 400 g broccoli florets or tenderstem broccoli (14.1 oz)
Instructions
- To make the dressing: Place the crumbled blue cheese, mayonnaise, sour cream, vinegar, garlic powder and black pepper in a mixing bowl. Mix to combine.
- Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Slice or shred the chicken.
- To make the salad: Combine the chicken, celery, broccoli and blue cheese dressing.
- The salad can be stored in a sealed jar in the fridge for up to 4 days.
Creamy Chicken Blue Cheese Salad
Step by Step
Ingredients
- 150 g crumbled blue cheese (5.3 oz)
- 1/4 cup avocado oil mayonnaise (55 g/ 1.9 oz)
- 1/2 cup sour cream (115 g/ 4.1 oz)
- 1 tbsp apple cider vinegar (15 ml)
- 1/4 tsp garlic powder
- ground black pepper, to taste
- 600 g cooked chicken breasts, skinless and boneless (1.3 lbs)
- 4 medium celery stalks, chopped (225 g/ 8 oz)
- 400 g broccoli florets or tenderstem broccoli (14.1 oz)
Instructions
- To make the dressing: Place the crumbled blue cheese, mayonnaise, sour cream, vinegar, garlic powder and black pepper in a mixing bowl. Mix to combine.
- Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Slice or shred the chicken.
- To make the salad: Combine the chicken, celery, broccoli and blue cheese dressing.
- The salad can be stored in a sealed jar in the fridge for up to 4 days.
Nutrition (per serving, about 390 g/ 13.8 oz)
Calories563kcal
Net Carbs7.3g
Carbohydrates10.9g
Protein55.6g
Fat32.8g
Saturated Fat12.9g
Fiber3.6g
Sugar3.7g
Sodium645mg
Magnesium76mg
Potassium884mg
Detailed nutritional breakdown (per about 390 g/ 13.8 oz)
| Total per about 390 g/ 13.8 oz |
| 7.3 g | 55.6 g | 32.8 g | 563 kcal |
| Cheese, blue |
| 0.9 g | 8 g | 10.8 g | 132 kcal |
| Mayonnaise |
| 0.1 g | 0.2 g | 11.4 g | 102 kcal |
| Cream, sour |
| 1.3 g | 0.7 g | 5.6 g | 57 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Garlic powder, spices |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Chicken breast, cooked, boiled |
| 0 g | 43.5 g | 4.5 g | 227 kcal |
| Celery stalk, fresh |
| 0.8 g | 0.4 g | 0.1 g | 9 kcal |
| Broccoli, broccolini, fresh |
| 4 g | 2.8 g | 0.4 g | 34 kcal |
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