Start by cooking your chicken. You can poach, grill, or bake it until fully cooked. Once done, shred or dice the chicken into bite-sized pieces. Set it aside to cool.
In a pot of boiling water, blanch the broccoli florets for about 2-3 minutes until they turn bright green and are slightly tender. Immediately transfer them to an ice bath to stop the cooking process. Drain well and set aside.
In a mixing bowl, combine the peanut oil, natural peanut butter, soy sauce, lime juice, minced ginger, minced garlic, Monkfruit sweetener, and water. Whisk until well combined and smooth. Adjust the consistency with more water if desired.
In a large mixing bowl, combine the cooked chicken and blanched broccoli. Pour the dressing over the chicken and broccoli mixture. Toss gently to coat all the ingredients evenly.
You can serve the Chicken Broccoli Salad immediately, or refrigerate it for an hour to let the flavors meld together. If desired, garnish with chopped peanuts, sesame seeds, or green onions before serving.
