Chicken & Chili-Roasted Broccoli Salad
with Chili Roasted Broccoli, Cranberries & Almonds
- Fish
- Soy
- Wheat
- Eggs
- Tree Nuts
Heads-up: This isn’t the mayo-drenched chicken salad that Aunt Sally brings to every family picnic. Picture this: Crisp romaine gets tossed with chicken in a creamy gochujang dressing that’s tangy with a little kick of heat from the Korean chili paste. Then, imagine that broccoli salad from your picnic crashing the party, so in addition to the chili roasted florets you’ll find sweet-tart dried cranberries and crunchy almonds strewn all over like confetti. Now think about taking this salad shindig to your own kitchen table. Hey, how do we score an invite to this party?
Ingredients
6 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
1 unit
Baby Lettuce
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
8 ounce
Broccoli
1 teaspoon
Korean Chili Flakes
1 ounce
Dried Cranberries
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
1 teaspoon
Garlic Powder
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
½ ounce
Gochujang Sauce
(Contains: Soy, Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 tablespoon (tbsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens; mince whites. Trim and discard root end from lettuce; chop leaves into ½-inch pieces.
• Toss broccoli on a baking sheet with a large drizzle of oil, ¾ of the chili flakes (use less if you’re not a fan of spicy food; reserve a pinch for the next step), a big pinch of salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• In a small bowl, whisk together gochujang, mayonnaise, vinegar, scallion whites, and a pinch of remaining chili flakes. • Slowly whisk in 3 TBSP oil (6 TBSP for 4 servings) until combined. Taste and season with salt and pepper. TIP: Add a pinch of sugar if you like a sweeter dressing!
• Pat chicken* dry with paper towels; cut into bite-size pieces if necessary. Season with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 4-6 minutes. • Turn off heat. Add ponzu and 2 TBSP dressing (4 TBSP for 4 servings); stir to coat. Taste and season with salt and pepper.
• In a large bowl, toss lettuce, broccoli, scallion greens, and half the chicken with as much remaining dressing as you like. Taste and season with salt and pepper.
• Divide salad between bowls. Top with remaining chicken, cranberries, and almonds. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the unique combination of roasted broccoli, cranberries, and spicy-tangy dressing for a delicious and flavorful salad 🍲.
- Ease of prep: Quick and easy to make, though some found roasting broccoli added extra time and dishes.
- Suggestions: Consider adding mandarin oranges or pineapple for extra sweetness; adjust chili flakes to taste for desired spice level.
- Leftovers: Several enjoyed it cold the next day for lunch, though some found the lettuce wilted quickly.
- Texture: Customers praised the mix of crunchy nuts, chewy cranberries, and crisp lettuce for great textural contrast.
Reviews from our home cooks
I would have liked to try it with a dressing that was more of a vinaigrette but A + with the blend of ingredients. A little more chili flakes to get more heat. Loved the cranberry flavor mixed in with the broccoli and chicken.
The cranberries with the chili was unexpectedly good, big chopped salads are always one of my fav, and its hard to keep it fresh/stocked in the fridge vs other things, so always welcome in a box like this
Pretty good but I suggest you go easy on the oil (broccoli and chicken), it turned out very greasy and that's not good for a salad. Also, the recipe said to cut up the chicken but it was conveniently already in small pieces (lots of fatty bits included).
Perfect recipe! Loved the roasted broccoli and fresh lettuce together. The chicken was a perfect addition and very delicious!
Loved the crispy broccoli added and all the flavors. The salad recipes are always easy to reduplicate at a later time.
I did not like the roasted broccoli with the salad. It overpowered the other ingredients. I took out the roasted broccoli and used raw when I made the second salad.
This was fantastic. I was a little worried the roasted broccoli wouldn't go well with a salad. I was so wrong! I will definitely order this again or others like it. Thanks for expanding my palate!
I've never had a salad taste this good! I will def be roasting some broccoli to put in my salads from now on because the mixture all together was great!
We give this as 5 if you had 5 stars! It was easy to make and delicious. It will be great in the summer when we can grill the broccoli and chicken!
Definitely don't put nearly that much chili on the broccoli
