Broccoli, Bocconcini & Chicken Salad

Prep Time: 15 min
Cook Time: 10 min
Serves: 6

Bocconcini, semi-soft unripened fresh mozzarella cheese, are salt free and are a great addition to this fresh and flavourful steamed broccoli salad. Flavour is heightened with the fall herbs thyme, rosemary and sage. This gorgeous salad is delicious and has fewer calories, fat and sodium compared to the popular broccoli salad laden with mayonnaise, bacon & cheese.


6 cups (1.5 L) broccoli, stalks and florets, sliced
1 pkg bocconcini pearls, 24% MF, (fresh mozzarella), drained
2 cups (500 mL) cooked chicken, shredded
2 cups (500 mL) carrots, grated
1/4 cup (60 mL) red onions, minced
1/4 cup (60 mL) raisins
1 tsp (5 mL) sugar
3 tbsp (45 mL) olive oil
3 tbsp (45 mL) red wine vinegar
1/4 tsp (1.25 mL) paprika
2 tsp (10 mL) thyme, fresh
2 tsp (10 mL) rosemary, fresh, minced
1 tsp (5 mL) sage, fresh
2 cloves garlic, minced
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) black pepper, freshly ground


1 Slice broccoli stalks into rounds. Separate heads into florettes. Steam until tender crisp and still bright green. You can also make this salad with raw broccoli if you prefer. Add to large salad bowl.
2 Shred the cooked chicken and add to bowl.
3 Grate carrots and mince onion and toss into salad bowl along with the raisins and bocconcini.
4 Add sugar, olive oil, red wine vinegar, paprika, thyme leaves, minced rosemary and sage, minced garlic, salt and freshly ground pepper. Toss well. Refrigerate until ready to serve.