Description
A refreshing broccoli salad with creamy dressing, halal chicken, sunflower seeds, and dried cranberries. Tangy, crunchy, and packed with nutrients.
Ingredients
1 head broccoli, chopped
1 cup cooked halal chicken, diced
1/2 cup dried cranberries
1/4 cup roasted sunflower seeds
1 small red onion, thinly sliced
3/4 cup mayonnaise
2 tablespoons buttermilk
1 tablespoon lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste
Instructions
Preheat oven to 350°F if using pre-cooked ingredients.
Chop broccoli florets and red onion.
Cook and dice halal chicken until crisp.
In a jar, whisk together mayonnaise, buttermilk, lemon juice, honey, Dijon mustard, salt, and pepper.
In a large bowl, combine broccoli, chicken, dried cranberries, sunflower seeds, and red onion.
Toss with dressing until evenly coated.
Notes
Tofu or chickpeas can substitute chicken for vegetarian version.
Add a sprinkle of garlic salt for extra flavor.
Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 12g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 2.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg