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Chicken and Broccoli Salad

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2/3 cup mayonnaise
1/2 cup Miracle Whip salad dressing
2 tablespoons lemon juice
3 tablespoons Dijon mustard
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 (Optional)

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 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 for about 10 minutes, then cube the meat.

This is the perfect one dish meal to eat on the porch on a hot summer day. The colors are so beautiful and the flavors are refreshing and satisfying.

Why this recipe works:

  • Use rotisserie chickens from the grocery store for best results. You know the chicken is safely cooked, you don’t have to worry about cross-contamination in your kitchen, and it’s always moist and juicy.
  • Add the chicken to the dressing while it’s still warm so it can absorb the flavors of the dressing.
  • You could add sliced celery to this salad, or some cauliflower florets, green beans, or asparagus. That’s the nice thing about salads – they are so accommodating!
  • This recipe is keto-friendly. The only ingredients you should limit are lemon juice, but there are only 2 tablespoons in the whole salad. And the peas are definitely optional. To replace them, cube one ripe avocado and add it to the salad just before serving, or use green bean pieces.



In a large bowl, combine the mayonnaise, salad dressing, lemon juice, 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 is a home economist who has authored 40 books (39 cookbooks and Medical Ethics for Dummies). She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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