Chicken, Broccoli & Kale Salad

Name: Chicken, Broccoli & Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: International
Ingredients: 2 small heads (280g) broccoli florets; 2 carrots, peeled and sliced; 1 tablespoon olive oil; Salt and black pepper, to taste; 1 bunch (220g/ 5 cups) kale, washed + chopped; 350g (about 2 small) chicken breasts; ½ cup uncooked quinoa; ⅓ cup dried cranberries; ⅓ cup roasted almonds, chopped; ⅓ cup low fat plain greek yogurt; 2 tablespoons tahini; 1½ tablespoons dijon mustard; 3 tablespoons lemon juice; ⅓ cup white wine vinegar; 1 teaspoon salt; Black pepper, to taste; 1 tablespoon honey (optional)

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This roasted broccoli and kale salad with chicken is hearty, nutritious, and packed with flavor. It features quinoa, crunchy almonds, sweet cranberries, and a creamy yogurt-tahini dressing.

Kale and broccoli salad with chicken in a bowl.

I'm currently in my "salad as a meal" era and can't get enough of this protein-packed chicken, broccoli, and kale salad. It's perfect warm or chilled, hearty, and incredibly nourishing for lunch or dinner.

The star of this salad is the roasted broccoli and carrots, which develop a sweet, caramelized flavor when tender. They're paired with massaged kale, sweet cranberries, quinoa, roasted almonds, and shredded chicken to create a balanced, complete meal. Everything is tossed in a creamy tahini yogurt dressing that ties it all together. You can enjoy it as is or stuff it into pita wraps for a satisfying lunch. Feel free to make it your own!

Chicken, broccoli and kale salad served in a bowl with a fork.

Ingredients you’ll need

You only need a few simple ingredients to make this chicken, broccoli, and kale salad.

Quinoa: I used white quinoa, but tri-colour adds a nice pop of colour if that’s what you have on hand. You can use pre-cooked quinoa to save time!
Chicken: Poach 1 large or 2 small chicken breasts to provide a hearty, protein-rich element.
Cranberries: Add for little bursts of sweet flavour.
Broccoli: You’ll need 2 medium heads (about 280g) of broccoli florets.
Kale: I used curly kale, but lacinato (dinosaur or Tuscan) kale works too. Use one large bunch, or about 5 packed cups of pre-packaged kale.
Carrots: Slice 2 carrots for a touch of sweetness.
Almonds: Roasted almonds add a nutty flavor and great crunch to the salad.
Lemon: Fresh lemon juice adds brightness, pairing beautifully with tahini and kale. For extra lemony flavor, zest the lemon and add it at the end.
Tahini: Nutty and creamy, tahini is a perfect match for the yogurt dressing.
Greek Yogurt: I prefer 2% fat, but any variety works. For a vegan or dairy-free option, substitute with a non-dairy yogurt.
Dijon Mustard: Adds depth and balance to the dressing.

Complete list of ingredients and amounts is located on the recipe card below.

How to make this chicken, broccoli and kale salad

Roast the veggies: Toss the broccoli florets and sliced carrots with olive oil, salt, and pepper on the prepared baking sheet. Spread them out in a single layer and roast for 25 minutes, or until lightly browned.

Roasted broccoli and carrots on baking sheet.

Cook the quinoa: Prepare the quinoa according to the package instructions.

Cook the chicken: Place chicken breasts in a pot and cover with cold water or broth. Bring to a gentle simmer over medium heat, then reduce to low. Cover and cook for 10-15 minutes, until cooked through. Remove from the pot and let cool slightly before shredding with a fork or your fingers.

Make the tahini yogurt dressing: In a small bowl, whisk together yogurt, tahini, lemon juice, vinegar, mustard, salt, and pepper until creamy.

Tahini yoghurt dressing in a bowl with a whisk.

Massage the kale: Place the kale leaves in a large mixing bowl. Pour 2 tablespoons of dressing over the kale and massage it with your hands for about 1 minute until softened and well-coated.

Assemble the salad: Add the roasted broccoli, carrots, shredded chicken, quinoa, almonds, and cranberries to the massaged kale.

Pour over the dressing: Drizzle half of the dressing over the salad and toss everything together.

Serve: Finish with the remaining dressing drizzled on top and enjoy!

Variations and Substitutions

Dairy-free: Use non-dairy plain yogurt or replace it with an additional 2 tablespoons of tahini or peanut butter. Add a splash of cold water to thin the dressing if needed.
Grains: Save time by using pre-cooked quinoa, brown rice, or any leftover grains you have on hand.
Dried fruit: Swap the cranberries for finely chopped Medjool dates or raisins for an extra pop of sweetness.
Nuts: Replace the almonds with roasted cashews, pumpkin seeds, or sunflower seeds.
No kale? Substitute with 1-2 heads of romaine (cos) lettuce, though the salad may become soggy after a few hours.
Chicken: Use shredded turkey, pork, or any other leftover meats you have in the fridge.

Chicken, broccoli and kale salad served in a bowl with spoons scooped in.

Storing leftovers

Store any remaining chicken, kale and broccoli salad in the refrigerator for up to 3 days in an airtight container.

Recipe FAQ

Can I make this salad ahead of time?

You can roast the vegetables, cook the quinoa, and shred the chicken in advance. Keep everything stored separately in the fridge, and assemble just before serving. The massaged kale holds up well, so you can prepare it ahead too, but it's best to toss with the dressing right before eating to keep the salad fresh.

Can I use frozen broccoli?

Can I Yes, you can use frozen broccoli, but it may have more moisture and won't roast as crisply as fresh broccoli. Roast it at a slightly higher temperature (425°F/220°C) and increase the cooking time if needed.

How can I make this salad vegetarian or vegan?

To make it vegetarian, omit the chicken and add more plant-based protein like chickpeas, lentils, or tofu. For a vegan option, also use a dairy-free yogurt in the dressing.

What’s the best way to reheat this salad?

If you want to enjoy the salad warm, you can briefly reheat the roasted veggies and chicken in the microwave or oven. Keep the kale, quinoa, and dressing cold, then mix everything together for a delicious warm-cool contrast.

Chicken, broccoli and kale salad served in a bowl with spoons.

More Hearty Salads

Chicken, Butternut Squash & Feta Salad

Roasted Cauliflower Kale Salad With Tahini Yoghurt

Spring Onion Potato Salad

Sweet Potato, Brown Rice + Quinoa Salad

If you try this broccoli and kale salad with chicken recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.