Creamy Chicken Blue Cheese Salad

This healthy high-protein, low-carb salad is a great option for your weekly meal prep. Tender chicken breasts, crunchy broccoli and celery are combined with blue cheese dressing which is so creamy that it can even be used as a dip. It's as simple as that!

Recipe Tips

This recipe uses broccoli and celery although other options will work just fine. Try steamed green beans, cauliflower or even some shredded cabbage or kohlrabi.

You can use poached chicken breasts or leftover rotisserie chicken shredded into pieces. If using raw chicken, you’ll need about 800 g (1.76 lbs) of raw chicken breasts to get about 600 g (1.3 lbs) of cooked chicken.

Travel friendly tip: Use mason jars to assemble your salad. Start by adding the dressing, followed by diced or shredded chicken, and finally add the chopped celery and broccoli. When ready to serve, simply tip into a serving bowl!

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Step-by-step

1. To make the dressing: Place the crumbled blue cheese, mayonnaise, sour cream, vinegar, garlic powder and black pepper in a mixing bowl. Mix to combine.

2. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Slice or shred the chicken.

   

3. To make the salad: Combine the chicken, celery, broccoli and blue cheese dressing.

   

4. The salad can be stored in a sealed jar in the fridge for up to 4 days.

   

Recipe

Creamy Chicken Blue Cheese Salad

★★★★★4.9 (8 ratings)

Tender chicken, crunchy broccoli and celery combined with creamy blue cheese dressing. This easy high-protein ...

Hands on

10m

Overall

15m

Servings

4

7.3 g

Net carbs

55.6 g

Protein

32.8 g

Fat

563

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings

• 150 g crumbled blue cheese (5.3 oz)
• ¹/₄ cup avocado oil mayonnaise (55 g/ 1.9 oz)
• ¹/₂ cup sour cream (115 g/ 4.1 oz)
• 1 tbsp apple cider vinegar (15 ml)
• ¹/₄ tsp garlic powder
• ground black pepper, to taste
• 600 g cooked chicken breasts, skinless and boneless (1.3 lbs)
• 4 medium celery stalks, chopped (225 g/ 8 oz)
• 400 g broccoli florets or tenderstem broccoli (14.1 oz)

Instructions

1. To make the dressing: Place the crumbled blue cheese, mayonnaise, sour cream, vinegar, garlic powder and black pepper in a mixing bowl. Mix to combine.

2. Steam or boil the broccoli florets until crisp tender, for 5-7 minutes. Then, place the cooked broccoli in ice water to quickly cool down. Drain and set aside. Slice or shred the chicken.

3. To make the salad: Combine the chicken, celery, broccoli and blue cheese dressing.

4. The salad can be stored in a sealed jar in the fridge for up to 4 days.

Nutrition per serving, about 390 g/ 13.8 oz

Carbs 5%Protein 41%Fat 54% of calories

Net carbs

7.3 g

Total carbs

10.9 g

Fiber

3.6 g

Sugars

3.7 g

Protein

55.6 g

Fat

32.8 g

Saturated fat

12.9 g

Calories

563 kcal

Sodium

645 mg · 28% RDA

Magnesium

76 mg · 18.9% RDA

Potassium

884 mg · 44.2% EMR

Nutrition by ingredient

Per about 390 g/ 13.8 oz	Net carbs	Protein	Fat	kcal
Cheese, blue	0.9 g	8 g	10.8 g	132
Mayonnaise	0.1 g	0.2 g	11.4 g	102
Cream, sour	1.3 g	0.7 g	5.6 g	57
Apple cider vinegar	0 g	0 g	0 g	1
Garlic powder, spices	0.1 g	0 g	0 g	1
Pepper, black, spices	0.1 g	0 g	0 g	0
Chicken breast, cooked, boiled	0 g	43.5 g	4.5 g	227
Celery stalk, fresh	0.8 g	0.4 g	0.1 g	9
Broccoli, broccolini, fresh	4 g	2.8 g	0.4 g	34
Total	7.3 g	55.6 g	32.8 g	563

Serving size about 390 g/ 13.8 oz

• Gluten free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free