Salad with smoked chicken breast and broccoli. How to make chicken salad with broccoli

Step 1: prepare the chicken fillet.

Rinse the chicken fillet under running water and place on a cutting board. Using a knife, remove the veins, fat and film. Transfer the component to a free pan, add water and place on medium heat. When the water boils, turn the heat to less than medium and be sure to skim off the foam formed from the meat with a slotted spoon. Cover the pan with a lid and cook the chicken for 30-40 minutes. After the allotted time has passed, turn off the burner and transfer the component with a slotted spoon or fork to a separate plate. Set aside for a while until completely cooled.

When the meat reaches an acceptable temperature, place it on a cutting board and cut into medium-sized cubes. Attention: Chicken fillet can also be torn by hand into pieces of arbitrary shape. Transfer the crushed component to a free plate.

Step 2: Prepare the broccoli.

Place a saucepan with regular cold water over medium heat and cover with a lid. When the liquid boils, turn the heat to less than medium and carefully place the freshly frozen broccoli into the container. Blanch the cabbage for 5 minutes in boiling water.

Immediately after this, turn off the burner and drain the water with the component into the sink through a colander. Let the liquid drain completely.

After this, place the broccoli on a cutting board and cut into small pieces. Attention: Cut large inflorescences into approximately four pieces. Small ones can be left as is. Transfer the crushed component to a free deep plate.

Step 3: prepare the champignons.

Wash the champignons thoroughly under running water and place on a cutting board. Cut the mushrooms into thin slices and place them on a free plate for a while.

Now pour a small amount of vegetable oil into the frying pan and place the container on medium heat. When the oil is hot enough, put the chopped champignons into it and mix everything well with a wooden spatula. Fry the component until light golden brown, stirring from time to time with available equipment. At the end, add salt to taste and turn off the burner.

Step 4: prepare the gherkins.

Place the gherkins on a cutting board and, using a knife, chop them into pieces. Transfer the finely chopped component to a clean plate.

Step 5: Prepare salad dressing.

Pour mayonnaise into a bowl to taste and add curry. Attention: for dressing you can use mayonnaise with both 40% and 78% fat content. So, using a tablespoon, mix everything well until smooth.

Step 6: prepare broccoli salad with chicken and mushrooms.

Place pieces of chicken fillet, broccoli, fried champignons and chopped gherkins into a deep bowl. Mix everything carefully with a tablespoon.

At the end, we pour the dressing over the salad and we can serve it to the dinner table. Attention: You can also put mayonnaise with curry and mixed ingredients on the table separately so that each guest can season their dish on their own.

Step 7: Serve broccoli salad with chicken and mushrooms.

Pour the finished salad into a salad bowl and serve to the dinner table. The dish turns out very tasty, as all the ingredients are perfectly combined in it. This salad can even be served for various holidays, as it will not only give you taste pleasure, but also decorate the table.
Enjoy your meal!

Instead of freshly frozen broccoli, you can use fresh;

To prepare the salad, try to use gherkins, as only they give the dish a special taste;

Instead of boiled chicken fillet, you can add smoked chicken to the dish. This salad is also very tasty and aromatic.

Broccoli salad is one of the healthiest foods in the world. After conducting research, scientists discovered that steamed broccoli contains sulfur molecules called sulforaphane, which fight cancer.

It is important to prepare this vegetable correctly; if overcooked, the nutritional value of the product will be significantly reduced. Broccoli stems take longer to cook than florets, so they should always be added to the water first. Everything should cook together for 3 to 7 minutes.

In salads, broccoli goes well with meat, seafood, and all kinds of cereals. Such dishes can also be seasoned with sauces to suit every taste, which is why the number of types of broccoli salad is very large. We offer several options for preparing this wonderful dish.

How to make broccoli salad - 15 varieties

This beautiful and healthy salad will appeal to everyone who watches their diet.

Ingredients:

100 grams of tomatoes,
400 grams of broccoli,
1 tsp. mustard,
1 tsp. wine vinegar,
100 ml. flaxseed or olive oil,
finely chopped green onions, basil, tarragon,
black pepper, salt.

Preparation:

Wash the broccoli florets to remove dirt and dust and divide them into small pieces. Boil in salted boiling water for five minutes, drain in a colander.

Immediately after removing the cabbage from the boiling water, plunge it into ice water. This will keep the color vibrant and the broccoli crispy.

We cut the tomatoes into pieces, after removing the skin from them.

Mix mustard and vinegar and, while whisking, pour in the oil in a thin stream. Add a mixture of herbs and spices.

Place vegetables in a salad bowl and pour sauce over them.

A new, original and very tasty salad recipe that everyone will ask for.

Ingredients:

boiled chicken meat,
baked bell pepper,
broccoli,
celery,
raisins or dried currants,
nuts.
Sauce:
mustard,
olive oil,
lemon.

Preparation:

Steam the cabbage, first disassembling it into small inflorescences. Prepare the sauce: to do this, mix mustard and honey, squeeze out lemon juice and, stirring thoroughly, add butter. In the finished sauce we add the disassembled meat, finely chopped celery and baked bell pepper. Cut the cheese into cubes and also add to the salad. Mix with sauce. Dry the broccoli with a napkin and also add it to the salad. Top the salad with dried red currants and walnuts.

Ingredients:

300 grams of chicken fillet,
400 grams of green vegetable,
spoon of melted butter,
2 spoons of sour cream,
125 grams of mayonnaise,
spoon of lemon juice,
green onions, pepper, salt.

Preparation:

Wash the chicken, cut into cubes and fry in oil for a couple of minutes. Blanch the cabbage a little in boiling salted water.

Prepare a sauce from sour cream, mustard, mayonnaise and lemon juice.

Place chicken and cabbage on a serving dish and pour sauce on top. Garnish with chopped green onions.

A very healthy salad that will suit many tastes and is easy to prepare.

Ingredients:

200 grams of broccoli,
10 grams red onion,
30 grams raisins,
20 grams sunflower seeds,
50 grams light mayonnaise.

Preparation:

Finely chop the well-washed cabbage, add onions, raisins, and seeds. Season everything with mayonnaise.

If you don't like mayonnaise, you can use unsweetened yogurt or low-fat sour cream.

A very elegant and delicate salad.

Ingredients:

300 grams of crabs,
250 grams of broccoli,
50 grams of green onions,
50 grams of cheese,
2 tomatoes
4 tablespoons sour cream,
salt pepper.

Preparation:

Cut crab meat and cheese into small cubes. Disassemble the cabbage and boil in salted water. Cut the tomatoes into cubes, after removing the skin. Combine everything and season with sauce.

A very beautiful and bright salad. Perfect for a holiday table.

Ingredients:

1 large head of broccoli,
100 grams of bacon,
1 tablespoon sunflower oil,
150 grams of Feta cheese,
30 grams of pumpkin seeds,
half a red onion.
Dressing 100 ml olive oil, 40 ml lemon juice
1 tsp honey

Preparation:

Prepare a sauce from the ingredients and add onions. Leave to marinate while we prepare the rest of the salad. Lightly brown the seeds in a dry frying pan and let cool. The bacon needs to be fried in oil. Boil cabbage inflorescences in salted water. In a salad bowl, mix cabbage, bacon, onion and half the dressing, add salt to taste. Place cheese cubes on top, pour over the rest of the sauce and sprinkle with fried seeds.

The salad should be served immediately, otherwise it will lose its color. If you plan to serve the dish later, season it just before serving.

A fresh, tasty salad will please even the most picky gourmet.

Ingredients:

1 head of broccoli,
100 grams of green peas,
0.6 cups frozen green peas,
½ English cucumber
150 grams of sprout mixture,
1 avocado,
1/4 cup chopped parsley,
17 grams of mint leaves,
2 pieces of lemons,
100 ml. olive oil,
1.5 tsp. pumpkin seeds,
1.5 tsp. sunflower seeds,
100 grams of Feta cheese.

Preparation:

Boil broccoli broken into small florets for 2-3 minutes in salted water. Then drain the water and fill with ice water. Boil both peas for 1-2 minutes, rinse with cold water. In a bowl, combine cabbage, peas, diced cucumber, avocado, sprouts, parsley and mint. In a separate bowl, mix oil and lemon juice. Season the salad and sprinkle with Feta and seeds.

When choosing broccoli, you need to make sure that the stems are elastic and the inflorescences are tightly folded.

Having prepared this salad at least once, you will cook it always.

Ingredients:

600 grams of broccoli,
50 grams of sunflower seeds,
100 grams of dried cranberries,
150 grams of sour cream.

Preparation:

Wash the cabbage, divide it into inflorescences, add seeds and cranberries, season with sour cream or cream.

Frozen cabbage is not suitable here; it will soften and the salad will not be crispy.

All vegetables go perfectly with this cabbage; mix different ingredients and get new flavors.

Ingredients:

200 grams of broccoli,
2-3 carrots,
2 potatoes,
2 beets,
1 onion,
dill, parsley,
sunflower oil for frying,
soy sauce,
sour cream.

Preparation:

Divide the cabbage into inflorescences, chop the carrots into small slices. In a hot frying pan, fry broccoli and carrots over low heat for 10 minutes. Peel the boiled potatoes in their jackets and cut them into cubes. Boil the beets, remove the skin and cut into cubes. Chop the onion into half rings.

Mix all ingredients and season with soy sauce and sour cream.

This salad is perfect as a side dish.

Ingredients:

200 grams of curly paste,
450 grams of fresh broccoli,
1 cup pecans or walnuts
2 cups red grapes. (cut in half and remove pits.)
8 strips bacon, fried and finely chopped,
1/3 cup red onion, 1 cup mayonnaise,
1/3 cup wine vinegar,
1 tsp. salt.

Preparation:

Fry the nuts in the oven for 5-7 minutes, remembering to stir. Boil pasta according to instructions. Divide the broccoli into small florets and finely chop the stems. In a bowl, mix mayonnaise, onion, sugar and vinegar, mix everything thoroughly. Carefully place the hot pasta, broccoli and grapes into the bowl with the dressing. Let it sit in the cold for about 3 hours. Sprinkle with nuts and bacon before serving.

Perfect for both lunch and dinner. And when to cook it, decide for yourself.

Ingredients:

150 grams of broccoli,
150 grams of crab sticks,
3 boiled eggs,
1 bunch of lettuce leaves,
2 teaspoons of mayonnaise.

Preparation:

Boil the broccoli, first dividing it into florets. Peel the crab sticks and finely chop. Chop the eggs. Mix everything, place on lettuce leaves and season with mayonnaise.

Broccoli combined with mushrooms and chicken is a great dish to add to your diet.

Ingredients:

2 chicken breasts,
300 grams of mushrooms,
300 grams of broccoli,
400 grams of quinoa with rice,
1 red onion,
2 cloves of garlic, spices and lime juice to taste,
100 grams of hard cheese.

Preparation:

Boil chicken breasts. Cook quinoa with rice. Fry finely chopped mushrooms and cabbage and add onion and garlic. Cook until cabbage is soft. Add chicken, cut into pieces, and quinoa with rice to the pan. Grate the cheese on top and keep on low heat for a couple more minutes. Serve the finished salad warm, sprinkled with lemon juice.

Treat your loved ones with a pleasant snack.

Ingredients:

100 grams of broccoli,
100 grams of bell pepper,
100 grams of shrimp,
2 tbsp. spoons of mayonnaise,
Salt and pepper to taste.

Preparation:

Divide the cabbage into inflorescences and boil in boiling water for 3 minutes. Place in a colander and rinse with cold water. Clean the shrimp and cook for 2 minutes. Cut the pepper into strips. Mix everything and season with mayonnaise.

If you are desperate to lose weight, this salad will help you.

Ingredients:

500 grams of broccoli,
1 can of canned corn,
2 fresh cucumbers,
bunch of lettuce,
1 red onion,
olive oil.

Preparation:

Wash the cabbage and divide into small florets and blanch for 1-2 minutes. Cut the onion into thin half rings. Chop the washed cucumbers into slices. Drain liquid from corn. Place broccoli, cucumbers and corn on lettuce leaves. Add salt and drizzle with olive oil.

Very quick and simple recipe.

Ingredients:

600 grams of broccoli,
2 tbsp. spoons of olive oil,
3 cloves of garlic,
salt pepper to taste.

Preparation:

Divide the broccoli into florets, place in boiling water and cook for 5 minutes. Meanwhile, heat the oil in a frying pan. Peel the garlic, chop thinly, fry in a frying pan for about 3 minutes until golden brown. Place on a plate with a slotted spoon. We take out the cabbage and place it in a frying pan with “garlic” oil. Cook over medium heat for 3 minutes. Add fried garlic, salt, pepper. Place on a plate.

With love, prepare varied and healthy broccoli salads for your family and be healthy and beautiful!

Having decided to eat healthy, the first thing you have to do is radically revise your menu and deny yourself many of the usual delicacies.

A salad with fresh broccoli and boiled chicken will be a pleasant discovery for those who are watching their figure and health, but are not yet ready to give up meat products. The vegetable, rich in B vitamins and folic acid, is indispensable in a woman’s diet, and tender poultry fillet is a delicacy for men with a refined taste.

We offer a selection of interesting recipes for preparing salad with broccoli and chicken fillet both for the holiday table for real gourmets, and for every day for breakfast or dinner. But first, some useful recommendations.

Favorite salad with broccoli and chicken: how to increase the benefits

For details on how to distinguish quality chicken from low-quality chicken, read our special book “Everything about chicken meat: from purchasing to cooking.” But you definitely need to take fresh and, preferably, unfrozen meat.
It is best to take brisket - it has a neutral taste, goes well with many foods, and it also has no fat.
If the meat is not from poultry, then when cooking the first broth, as soon as it boils, must be drained in order to get rid of the remnants of the chemicals with which the bird was treated during life.
The cabbage should also be fresh, preferably from your own garden. But in winter, a frozen product (if correct) will do just fine.

Cabbage inflorescences should be bright green, with unopened buds.

Blanching involves treating cabbage with boiling water for just 4-5 minutes. The longer they cook, the lower the benefits and worse the taste.

It is better not to boil broccoli, but to steam it - maximum vitamins will be preserved.
If you have already chosen cooking, do not forget to lightly salt the water.
The store-bought mayonnaise indicated in the recipe can be replaced with the same amount of homemade product or sour cream to increase the nutritional benefits of the food. The lower you would like to get the calorie content, the less fat the sour cream should be.

Broccoli salad: recipe with boiled chicken and cheese

Ingredients

- 2 pcs. + -
Fresh broccoli - about 200 g + -
— 200 g + -
- 1 tsp. + -
- 3-4 tbsp. l. + -
- 1 pinch + -

How to make a delicious chicken and broccoli salad appetizer at home

The main ingredients for preparing this versatile appetizing appetizer with green cabbage and chicken should be taken in approximately equal proportions and cut in the same way. Then we get a perfectly balanced taste.

After thoroughly washing the chicken meat in a stream of water, put it in a saucepan, fill it completely with clean water and put it on the fire.
As soon as it boils, drain the broth, cover the meat with fresh water and put it back on the fire.
Cook the chicken until soft over low heat, adding a little salt to the water. This will take no more than half an hour.
In another saucepan, blanch (lightly boil) the broccoli, dividing it into florets and rinsing. Cooking time in salted boiling water is 4-5 minutes.
Drain the meat broth, and while the fillet cools, prepare the other ingredients.
Cabbage inflorescences that are too large should be cut into 4 parts.
Grind the cheese on a coarse grater. You can also cut it into thin bars.
Cut the cooled chicken pulp and add to other products.
All that remains is to season the salad appetizer with mayonnaise, add spicy mustard seeds and, if necessary, add salt.

It is best to serve the treat by placing it on a flat plate covered with lettuce leaves. You can decorate the salad with thin rings of green olives.

Vitamin salad of broccoli and chicken breast with oranges

You can make up for the lack of essential vitamins in your body, and at the same time have a tasty snack, by eating a portion of a delicious juicy salad, which combines vegetables and fruits.

Poultry fillet will add satiety to it. You can season the treat with sour cream and mayonnaise sauce, low-fat kefir or cold-pressed olive oil.

Ingredients

Chicken loin – 250 g;
Sweet and sour orange – 1 large fruit;
Broccoli inflorescences – 200 g;
Fresh cucumbers - 2 small greens;
Mayonnaise – 1 tbsp. l.;
Sour cream – 1 tbsp. l.

Making coleslaw with broccoli, chicken and oranges

After washing the meat, place it in a saucepan and add water to completely cover it. Cook until soft (remember to add salt), drain the broth, and cool the fillet.
We divide fresh cabbage into inflorescences, separate the stems, and cut those that are too thick into small pieces.
First put the stem part into a saucepan with boiling salted water (cook for 3-4 minutes), and then the inflorescences, and keep it on the fire for another 3-4 minutes.
Place the cabbage florets in a colander to drain excess liquid.
Wash the orange under running water and pour boiling water over it.
Cut the fruit in half, take out the slices, peel each of them from transparent films and cut into 3-4 parts.
We cut the chicken flesh into approximately the same pieces.
Wash the fresh cucumbers and divide them into pieces the same size as the rest of the ingredients.
Season the chopped products with sauce (or oil), add salt to taste and mix until smooth.

You can also serve a salad appetizer with an original taste in an unusual way: by placing orange peels in halves. The salad will reveal its rich taste to the maximum if you do not taste it immediately, but let it brew for half an hour.

Broccoli salad with boiled poultry breast, mushrooms and gherkins

Curry seasoning will add piquancy to your favorite snack with healthy cabbage. It will favorably emphasize the not too bright taste of chicken fillet, and mushrooms will give it an aristocratic sophistication.

It is better to put pickled cucumbers - they will add piquancy. It is better to season the dish with mayonnaise or olive oil.

Ingredients

Boiled chicken breast – 1 pc.;
Frozen broccoli florets – 400 g;
Fresh champignons – 300 g;
Pickled gherkins – about 150 g;
Curry (Indian seasoning) – 1/3 tsp;
Mayonnaise – 3-4 tbsp. l.;
Vegetable oil (for frying) – 1 tbsp. l.

Step-by-step preparation of salad with broccoli, chicken and mushrooms

Separate the chicken breast from the bones and cut into cubes approximately 1x1 cm in size.
Remove the cabbage from the freezer, immerse it in salted boiling water, blanch for 5 minutes, remove from the water, and dry in a colander.
We cut the inflorescences that are too large so that we get pieces the same size as chopped chicken.
We cut the washed mushrooms into thin slices, fry in hot oil in a frying pan until golden brown, and add some salt.
We cut the gherkins crosswise, and then cut each half into four more parts.
We combine all the ingredients in one deep container, season with mayonnaise (or 1 tablespoon of oil), and season with curry.
Serve the appetizer in a deep salad bowl, garnished with green spicy olives or sliced fresh vegetables.

Healthy nutrition is not just oatmeal with water and lettuce leaves sprinkled with lemon juice. A salad made from lean chicken breast, broccoli and orange, mushrooms or cucumbers is a real culinary discovery for a gourmet and anyone who likes to eat tasty food without harm to health.

It can be made as an aperitif before the main meal, and served as a main course, adding more meat to it. It will turn out to be nourishing, healthy, and extremely tasty!

Greetings! Today I suggest you prepare a delicious broccoli salad. Therefore, I offer you a selection of 5 very healthy and low-calorie broccoli salads that you can eat at any meal, without harm to your figure and with health benefits!

1. Broccoli salad

Per 100 grams - 63.19 kcal USED - 2.14/4.49/5.18

Ingredients:

Broccoli 500 g;
Olives 150 g;
Bell pepper 1 pc;
Wine vinegar 2 tbsp. l;
Olive oil 20 ml;
Salt.

Preparation:

Wash the broccoli, divide it into florets and place in boiling water.
Cook for 3 minutes.
Remove from heat, drain in a colander, and rinse with cold water.
Add finely chopped peppers and olives, cut in half, to the broccoli.
Mix olive oil with vinegar and season the salad.
Allow to marinate for 5 minutes before serving.

2. Broccoli salad with chicken breast

Per 100 grams - 115.31 kcal USED - 18.67/3.92/1.76

Ingredients:

Chicken breast - 2 pieces;
Broccoli - 1 piece;
Low-fat hard cheese - 250 g;
Natural yogurt - 100 g;
Salt, herbs to taste.

Preparation:

To prepare the salad, boil the chicken breast. Let cool. Then we pinch it into small pieces with our hands.
Cook broccoli for 4-5 minutes in salted water. Let cool. We cut large inflorescences into 3-4 parts.
Mix chicken and broccoli, add grated cheese and squeezed garlic. Season with salt and yogurt to taste.

3. Broccoli salad

Per 100 grams - 70.28 kcal USED - 0.9/0.84/16.26

Ingredients:

430-450 g chopped broccoli;
1 large apple;
1.5 cups grated carrots;
250-300 grapes;
½ cup of mixed nuts (70 grams);
¼ cup sunflower seeds (30 grams).

Refueling:

2 tbsp. spoons of butter;
3 tbsp. spoons of honey;
3 tbsp. spoons of sour cream;
3 tbsp. spoons of lemon juice or apple cider vinegar;
¼ medium onion, grated;
½ teaspoon salt;
½ teaspoon black pepper;
170 g regular Greek yogurt.

Preparation:

In a large bowl, combine broccoli florets, chopped apples, grapes and carrots.
Mix all the ingredients for the sauce and season the salad with it, mixing everything thoroughly. Salt and pepper to taste.

4. Sea salad

Per 100 grams - 40.76 kcal

Ingredients:

Sea cocktail (defrosted) - 250 g;
Cucumber - 100 g;
Tomato - 1 piece;
Red onion (salad) - 1 piece;
Broccoli - 200 g;
Olive oil - to taste;
Vinegar (wine) - 4 tbsp. l;
Lemon juice - 3 tbsp. l;
Soy sauce - 2 tbsp. l.
Salt (to taste).

Preparation:

Boil the sea cocktail in salted water.
We separate the broccoli into florets and also boil them in salted water. The main thing is not long enough for the cabbage to remain a little crispy.
Cut the onion into rings and scald with boiling water.
Cut the cucumber into strips.
Cut the tomato into cubes.
Now prepare the salad dressing: mix soy sauce, olive oil, lemon juice and wine vinegar.
Mix seafood, broccoli, onion, cucumber and tomato in a large salad bowl and season everything with the prepared sauce.

5. Salad with broccoli, tomatoes and sweet peppers

Per 100 grams - 70.84 kcalB/F/U - 1.78/4.34/7.18

Ingredients:

300 g broccoli;
2 tomatoes;
2 red sweet peppers;
2 green sweet peppers;
1 red onion;
2 tbsp. soy sauce;
2 tbsp. olive oil;
salt, pepper - to taste.

Preparation:

Remove the skins from the tomatoes and cut them into slices.
Cut the pepper into cubes, separate the broccoli into florets.
Steam all vegetables except onions separately. Cool.
Mix olive oil with soy sauce.
Slice the onion thinly.
Mix vegetables and onions, season with sauce and cool in the refrigerator.

Bon appetit!

I discovered this vegetable for myself relatively recently in a salad, and it won my heart. For a long time I thought whether they cooked this cabbage or not, and how they managed to make it so crispy and tasty. The secret is out! And I talk about how to cook broccoli correctly in this article.

The history of this cabbage began in Europe, but if you go into details, in the gardens of Italy. It was from there that this now world-famous cabbage began its campaign to conquer the continents.

Like its relatives, broccoli is a storehouse of important vitamins (K, C, A, B, etc.) and fiber, so its presence in the diet will not only add variety, but also enrich the body with the substances necessary for an active life.

A couple of universal tips for those who already put this vegetable on the board and take up the knife:

To quickly divide the bouquet into inflorescences, take the fork by the stem, head down, and cut with a knife from top to bottom, parallel to the stem. Imagine that the task is to cut a long and even cylinder of stem from a whole vegetable, rather than cutting off fragments from it.
Before cooking, cover the broccoli with cold water and salt, this will better preserve its structure and unique taste.

Minimum ingredients, maximum taste and benefits. With just broccoli, feta and a simple dressing, this salad can't be made just once).

It is very important to cook cabbage correctly so that it retains its crispy taste.

Broccoli – 500 gr.
Feta cheese – 150 gr.
Sunflower seeds – 50 gr.
Homemade mayonnaise (see recipe)
Garlic

1. Separate broccoli into florets. Cut off the branches as close to the main stem as possible.

2. Boil in boiling water for 2 minutes and immediately transfer the cabbage to a bowl with cold water and ice cubes to stop the cooking process. This way the vegetable will retain its crispy taste and most of its beneficial properties and vitamins.

3. Place the broccoli on a plate. You can put half the inflorescences, then we will repeat all the steps twice to make the salad “two-story”.

4. Thickly coat the inflorescences with garlic dressing.

5. Cut feta cheese into small cubes and place on top of the cabbage.

6. Sprinkle the salad with sunflower seeds.

Beautiful and incredibly tasty - you can safely serve it for any occasion!

Watch a step-by-step video of making broccoli salad:

Bon appetit!

Frozen Broccoli Salad with Garlic Recipe

An all-vegetable lunch can be both delicious and satisfying - this recipe is proof of that. A salad of frozen broccoli and vegetables can be made in this composition, or you can add cauliflower, corn, and mushrooms.

All ingredients can be either fresh or frozen.

To prepare you will need:

Frozen broccoli – 150 gr.
Onions – ½ pcs.
Garlic – 1 pc.
Bell pepper – ½ pc.
Frozen green peas – 50 gr.
Frozen green beans – 80 gr.
Carrots – 1 pc.
Salt, pepper - to taste

1. Leave the broccoli to defrost in cool water.

2. Finely chop half the onion.

3. Cut one large carrot into short strips.

4. Peel the bell pepper from the seeds and chop into small cubes.

5. Divide the defrosted broccoli florets (perhaps still slightly frozen to make cutting easier) into 2-3 parts, depending on their size.

6. Pour vegetable oil into a frying pan, add the onion and fry it until transparent. Add carrots to the onion and leave on medium heat under a closed lid for 2-3 minutes.

7. Open the lid and pour frozen peas and beans into the pan. There is no need to defrost them first. Stir, add a couple of tablespoons of water and simmer for 2-3 minutes with the lid closed.

8. Place peppers and broccoli in a frying pan, mix, add salt and pepper, squeeze 1 clove of garlic through a press and leave to simmer under the lid for about 3-5 minutes.

Serve as a salad or side dish.

Bon appetit!

Classic recipe for broccoli salad with chicken

And now the recipe for a very tasty chicken salad. Suitable for men or meat lovers. It is seasoned with sour cream, but it will also work. Garlic, mustard, lemon... It will really be very tasty and nutritious).

To prepare you will need:

broccoli – 250 gr.
half a chicken fillet
half a bell pepper
hard cheese – 50 gr.
parsley - to taste

For the sauce:

sour cream – 2 tbsp. spoons
lemon juice – 1 tbsp. spoon
garlic – 1 pc.
mustard, pepper
salt to taste

Prepare this salad for a holiday, your guests will be pleased!

Simple and delicious cauliflower and broccoli salad

A bright and fresh salad made from two varieties of cabbage is an excellent example of how vegetables that are similar in appearance can complement and highlight each other’s taste. Prepare your appetite and take a larger plate: it will be difficult to stop.

This salad will have the secret ingredient mint and a dressing with garlic, mustard and honey.

To prepare you will need:

Broccoli – 250 gr.
Cauliflower – 300 gr.
Parsley, cilantro, dill - 3 tbsp. spoons
Mint – 3-4 leaves
Onions – 1 pc.
Homemade mayonnaise – 2/3 tbsp. spoons
Sour cream – 1.5 tbsp. spoons
Honey – ½ tablespoon
Mustard – ½ teaspoon
Garlic – 1 clove
Salt, pepper, vinegar, water
Vinegar (can be wine or apple) for pickling onions

1. First of all, prepare the onion: pour a teaspoon of vinegar and half a glass of water over the chopped onion, mix and leave to marinate.

2. Place broccoli and cauliflower in a pan of boiling salted water for 2-3 minutes. The water must be salted, add a tablespoon of salt per 2 liters of water.

3. Cool the blanched vegetables in cold water with ice. This way the cabbage will retain its bright color and structure. Let the water drain; to do this, you can place the inflorescences on a paper towel.

4. Cut all the cabbage into small pieces.

5. Add our pre-pickled onions, herbs: cilantro, parsley or any other aromatic herb. There's also mint.

6. For dressing, mix mayonnaise, sour cream, honey, mustard, salt and pepper to taste. If you wish, you can use only mayonnaise or only sour cream: over time you will find your ideal proportions.

7. Add the sauce to the salad, squeeze out a clove of garlic and mix.

That's all: the delicious salad is ready.

Broccoli salad with egg

Unusual broccoli salad with eggs and apple. Harmony of taste sensations and a feast for the stomach. It is better to season it with homemade mayonnaise, which we prepared in previous articles. For vegetarians, we made mayonnaise without eggs, so you can take a look.

To prepare you will need:

Eggs – 4 pcs.
Broccoli – 350 gr.
Sweet pepper – 2 pcs.
Apple
Hard cheese – 150 gr.
Homemade mayonnaise – 300 gr.

1. Boil 4 hard-boiled eggs in salted water (10 minutes).

2. Throw broccoli into boiling water and cook for 2 minutes. Then quickly cool the cabbage in cold water, preferably with ice, and chop it finely.

3. Chop the apple into small slices.

4. Bell pepper, preferably red or orange, so the salad will look brighter, cut into strips.

5. Combine all the vegetables in one bowl and add cheese, cut into strips.

6. Grate the boiled eggs.

7. Combine all ingredients and season with homemade mayonnaise.

A delicious and nutritious salad is ready!

Bon appetit!

Delicious broccoli salad

The main feature of this recipe is its bright colors and fresh taste. It is prepared very quickly and simply. With pickled onions and fresh peppers, it goes off with a bang.

To prepare you will need:

Broccoli – 1 pc.
Onions – 1 pc.
Bell pepper – 2 pcs.
Pumpkin seeds
Olive oil
Salt, pepper, spices - to taste

1. Leave the chopped onion to marinate in vinegar.

2. Divide the broccoli into small florets and cook for 2-3 minutes. Then turn off the heat and quickly transfer the cabbage into cold water, preferably with ice cubes.

3. When the finished broccoli has cooled, mix our ingredients together: coarsely chopped pepper, pickled onion, seeds and spices.

The salad turned out to be appetizing and bright, all the vegetables retained their natural color, and with them their beneficial properties.

Video recipe for broccoli salad with egg and cherry tomatoes

A simple yet delicious and nutritious broccoli, egg and tomato salad. Its secret is the garlic dressing, it brings all the ingredients together. And even if you don’t like cabbage, in this salad it is eaten very quickly and with appetite.

To prepare you will need:

Eggs – 3 pcs.
Broccoli – 250 gr.
Cherry tomatoes – 200 gr.
Salty crackers
Olive oil for salad dressing
Salt, pepper - to taste

Below you can watch a detailed video recipe for preparing the salad.

Bon appetit!

Broccoli and Tomato Salad Recipe

Another original broccoli salad with olives and fresh tomatoes. An elegant and tasty recipe - this salad can easily be served at any holiday table or simply eaten for lunch on a fasting day.

To prepare you will need:

Broccoli – 500 gr.
Red onion – 1 pc.
Pitted olives – 1 can
Small tomatoes – 3-4 pcs.
Olive oil – 2 tbsp. spoons
Lemon juice – 1 tbsp. spoon
Salt - to taste
Lettuce leaves and greens for decoration

1. Cut the onion into half rings, scald with boiling water for 1-2 minutes.

2. Drain the boiling water, pour the onion with apple cider vinegar and 2 tbsp. spoons of water and mix well. Let it marinate.

3. Place broccoli in a saucepan of boiling water. It can be either frozen or fresh, disassembled into inflorescences.

4. When the water boils, wait about 2 more minutes. Drain the water, rinse the cabbage under cold water, leave to dry and cool.

5. Cut the tomatoes into small pieces: each half into approximately 4 parts. If you have cherry tomatoes, you can cut them into quarters.

6. Cut one jar of pitted olives into halves and add to the salad.

7. Drain the marinade and add the onion to the salad.

8. For dressing, mix olive oil and lemon juice. Mix the salad thoroughly and add salt if desired.

Decorate and serve.

That's all, bon appetit!

Delicious broccoli and bacon recipe

I can't help but write this recipe for broccoli slaw, bacon and sweet dressing. You definitely need to try cooking it. A taste for gourmets, for special days and for special guests.

To prepare you will need:

Forks of broccoli
Bacon – 5-6 pieces
Green onions - a couple of feathers
Seeds – 30 gr.
Cheddar cheese – 50 gr.
Sour cream – 180 gr.
Wine vinegar – 60 ml.
Sugar – 100 gr.

1. Separate the cabbage into inflorescences and cook for 2 minutes in boiling water. Immediately transfer to cold water and cool.

2. Fry the bacon in a frying pan and chop it into small pieces of arbitrary shape.

3. Finely chop the onion.

4. Mix sour cream with wine vinegar and sugar.

5. Grate the cheese on a medium grater.

6. Combine ingredients and season with sauce.

An appetizing salad with the smell of bacon is ready! Bon appetit!