Chicken, Broccoli and Kale Salad with Lemon Garlic Dressing

This roasted broccoli and kale salad with chicken is a filling, nutritious meal loaded with texture and bright flavors. It combines roasted broccoli and carrots with massaged kale, quinoa, shredded chicken, crunchy almonds, and sweet cranberries, all brought together by a creamy tahini-yogurt dressing.

Perfect for lunch or dinner, this salad works well warm or chilled. The roasted vegetables develop caramelized edges and a deeper flavor, while the massaged kale becomes tender and more palatable. Quinoa and shredded chicken make it a balanced, protein-rich meal, and the dressing ties the components together. You can serve it as a bowl or fill pita pockets for an easy portable lunch.

Ingredients you’ll need

Simple ingredients deliver big flavor. Here’s what you’ll need to make the salad:

• Quinoa: White quinoa works well; tri-color quinoa adds visual interest. Pre-cooked quinoa saves time.
• Chicken: Poached chicken breasts, shredded, provide the main protein.
• Cranberries: Dried cranberries add pleasant bursts of sweetness.
• Broccoli: About 2 medium heads (roughly 280g) of florets, roasted until tender and lightly browned.
• Kale: Curly or lacinato kale, washed and chopped—about one large bunch or 5 packed cups.
• Carrots: Two sliced carrots for mild sweetness and color.
• Almonds: Roasted almonds for crunch; chop coarsely.
• Lemon: Fresh lemon juice brightens the dressing; add zest for extra citrus aroma.
• Tahini: Adds a nutty, creamy depth to the dressing.
• Greek Yogurt: Low-fat plain Greek yogurt works well; swap for a non-dairy yogurt for a vegan version.
• Dijon Mustard: Balances the dressing with a touch of tang.

Full ingredient amounts are listed on the recipe card below.

How to make this chicken, broccoli and kale salad

Roast the vegetables: Preheat the oven and toss broccoli florets and sliced carrots with olive oil, salt, and pepper. Spread in a single layer on a lined baking sheet and roast until tender and lightly browned.

Cook the quinoa: Prepare quinoa according to package directions and fluff with a fork.

Poach the chicken: Place chicken breasts in a pot, cover with cold water or broth, bring to a gentle simmer, then reduce heat and cook until done (about 10–15 minutes depending on size). Remove, let cool slightly, and shred.

Make the dressing: Whisk together Greek yogurt, tahini, lemon juice, white wine vinegar, Dijon mustard, salt, pepper, and optional honey until smooth and creamy.

Massage the kale: Put the chopped kale in a large bowl, add about 2 tablespoons of dressing, and massage with your hands for about one minute until the leaves soften and become glossy.

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

Dress and serve: Toss the salad with half the dressing, taste and adjust seasoning, then drizzle the remaining dressing over the top before serving.

Variations and Substitutions

• Dairy-free: Use non-dairy plain yogurt or replace yogurt with an extra 2 tablespoons tahini; thin with water as needed.
• Grains: Swap quinoa for brown rice, farro, or any leftover grains.
• Dried fruit: Substitute cranberries with chopped dates, raisins, or dried apricots.
• Nuts: Swap almonds for roasted cashews, pumpkin seeds, or sunflower seeds.
• No kale? Use romaine for a crisper base, noting it may wilt more quickly.
• Protein swaps: Replace chicken with shredded turkey, pork, tofu, chickpeas, or lentils for vegetarian or vegan options.

Storing leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days. For best texture, keep the dressing separate and add just before serving, or reserve a portion of the dressing to refresh the salad before eating.

Recipe FAQ

More Hearty Salads

Try other satisfying salad ideas for variety, using roasted vegetables, whole grains, and bold dressings to create balanced meals.

If you try this broccoli and kale salad with chicken or have questions, please leave a comment and rate the recipe. Feedback and any tweaks you make are always welcome.

Chicken, Broccoli & Kale Salad

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• Author: Caitlin Rule
• Total Time: 45 minutes
• Yield: Serves 4-6