This salad is great as a side for a potluck, is even better when it sits for awhile, and can be easily made vegetarian/vegan/Keto/allergen-friendly.
Gluten-free, paleo, Whole30, Keto, vegetarian, vegan
Low Carb Broccoli Chicken Salad
2-3 cups broccoli, chopped
1/4 head (about 1 cup) red cabbage, chopped
1 shallot, minced
2 cloves garlic, minced
1 scallion, sliced
Almonds – mix of slivered raw and smoked, chopped
Dressing
1/4 cup orange juice
2 teaspoons almond butter
2 teaspoons white miso (can sub if strict paleo)
2 Tablespoons neutral oil
Optional Toppers
Shredded rotisserie chicken
Your favorite raisins
Chop and steam your broccoli until crisp-tender. Drain and set aside to cool.
While the broccoli is cooling, prep all ingredients, adding all but the dressing and toppers to a large bowl. Add the broccoli.
Whisk the dressing and pour over the bowl.
Toss (I massage in with my hands). Hit with salt & pepper.
To serve, top with your desired extras.
As written, serves 2-4 for dinner
