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Preheat your oven to 375°F (190°C).

Prepare the broccoli by finely chopping the florets and stems into small, rice-like pieces. Set aside in a large mixing bowl.

Dice the pre-cooked chicken breast into small, uniform 1/2-inch pieces and add to the bowl with the broccoli.

Dice the red onion. Place the diced onion in a small bowl and cover with cold water. Let it soak for 5 minutes to mellow its flavor, then drain thoroughly. Add the drained red onion to the large mixing bowl.

To roast the garlic, place the peeled garlic cloves in a small oven-safe dish or wrap them loosely in aluminum foil. Drizzle with 2 tablespoons of olive oil. Roast in the preheated oven for 15 minutes, or until the garlic is soft and lightly golden.

Once roasted, carefully transfer the garlic cloves (and any residual oil from the dish) to a food processor. Add the Greek yogurt, crumbled feta cheese, salt, and black pepper. Blend until the dressing is smooth and creamy. Taste and adjust seasonings as needed.

Pour the garlicky feta dressing over the chopped broccoli, chicken, and red onion in the large mixing bowl. Using a spatula or large spoon, mix thoroughly until all ingredients are evenly coated with the dressing.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. This salad is also excellent for meal prepping.


Preheat your oven to 375°F (190°C).

Prepare the broccoli by finely chopping the florets and stems into small, rice-like pieces. Set aside in a large mixing bowl.

Dice the pre-cooked chicken breast into small, uniform 1/2-inch pieces and add to the bowl with the broccoli.

Dice the red onion. Place the diced onion in a small bowl and cover with cold water. Let it soak for 5 minutes to mellow its flavor, then drain thoroughly. Add the drained red onion to the large mixing bowl.

To roast the garlic, place the peeled garlic cloves in a small oven-safe dish or wrap them loosely in aluminum foil. Drizzle with 2 tablespoons of olive oil. Roast in the preheated oven for 15 minutes, or until the garlic is soft and lightly golden.

Once roasted, carefully transfer the garlic cloves (and any residual oil from the dish) to a food processor. Add the Greek yogurt, crumbled feta cheese, salt, and black pepper. Blend until the dressing is smooth and creamy. Taste and adjust seasonings as needed.

Pour the garlicky feta dressing over the chopped broccoli, chicken, and red onion in the large mixing bowl. Using a spatula or large spoon, mix thoroughly until all ingredients are evenly coated with the dressing.

Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld. This salad is also excellent for meal prepping.
