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Chicken and Broccoli Salad

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2/3 cup mayonnaise
1/3 cup Miracle Whip salad dressing
1/4 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons honey mustard
2 tablespoons milk
2 or 3 rotisserie chickens, meat removed and cubed
2 (16 ounce) packages frozen broccoli forets, thawed and drained
2 red bell peppers, chopped
1 cup cubed Swiss or Monterey Jack cheese
1 (10 ounce) package frozen baby peas, thawed and drained

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Chicken and Broccoli Salad

  • Easy

About This Recipe

Main dish salads are so wonderful in the summer. You keep them in the fridge, and whenever anyone is hungry, they can just dish up a plate. There is no end to the combination of foods, textures, and flavors in these recipes. Just make sure that the foods you choose are fresh and delicious and of best quality. Then have fun playing with the foods your family likes best.

This recipe for Chicken and Broccoli salad is a classic. I always like to use rotisserie chickens from the grocery store whenever I need cooked cubed chicken, but you can certainly cook your own chicken. Use leftover chicken after you have grilled some for another meal. Cook chicken breasts or a whole chicken, cool it, then cube the meat.

You could add sliced celery to this salad, or some sliced yellow summer squash, zucchini, grape tomatoes, green beans, or asparagus. That’s the nice thing about salads – they are so accommodating!



In a large bowl, combine the mayonnaise, salad dressing, yogurt, lemon juice, honey mustard, and milk and blend well with a wire whisk.


Add the chicken, broccoli, red bell peppers, cheese, and peas and mix gently.


Cover the salad and refrigerate it for 2 to 3 hours before serving.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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