Crunchy Chicken Salad with Broccoli

A riff on a classic Chinese dish that uses fried shrimp, this recipe has a mild sweetness that isn't overly cloying. Cashews provide a satisfying crunch, and the broccoli adds much-needed color, texture and nutrients.

Maggie Shi

Crunchy Chicken Salad with Broccoli

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    2 cups broccoli, cut into small florets 1 cup raw unsalted cashews
    Olive oil 1/2 cup mayonnaise
    Salt 2 tablespoons sweetened condensed milk
    2 cups water 4 cups cooked chicken, diced
    1 1/3 cups sugar


    Total: 30 min (Quick)
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat oven to 400 degrees F.

    • 2

      Toss the broccoli florets in enough olive oil to lightly coat; spread in a single layer on a baking sheet. Season with salt and roast until tender but still crisp and slightly browned, about 15 minutes. Set aside to cool.

    • 3

      Meanwhile, combine the water and sugar in a small saucepan and bring to a boil. Add cashews and boil for 2 minutes. Remove cashews and spread in a single layer on a baking sheet to dry.

    • 4

      In a small bowl, combine mayonnaise with condensed milk. In another bowl, combine chicken, broccoli and cashews. Add the sweetened mayonnaise and mix well. Taste and add salt if necessary.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving