Broccoli Chicken Salad

Photo: Annabelle Breakey; Styling: Randy Mon

Betsy Dasenko, a reader from Corvallis, Oregon, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if you prefer, but you may want to add a pinch of sugar so the flavors are balanced.

Yield: Serves 6 (serving size: 3/4 cup)
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 345
  • Calories from fat: 59%
  • Protein: 24g
  • Fat: 23g
  • Saturated fat: 3.2g
  • Carbohydrate: 14g
  • Fiber: 4.4g
  • Sodium: 632mg
  • Cholesterol: 0.0mg


  • 3 tablespoons vegetable oil
  • 1/2 cup peanut butter (any kind)
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 pound broccoli florets
  • 1 cup frozen peas, thawed
  • 2 cups shredded cooked chicken
  • 1/2 cup roughly chopped cilantro leaves


  1. Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Broccoli Chicken Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy