Directions

• Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the broccoli and cook until it is bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the broccoli and plunge immediately into the ice bath. Drain the broccoli then place onto a plate lined with a few sheets of paper towel. Blot the broccoli dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the broccoli into 1/2 inch pieces and add to a large bowl.
• Dice the chicken breasts and add to the bowl with the broccoli. Coarsely chop the chickpeas and artichoke hearts and add to the bowl. Add the diced onion, Parmesan cheese, a pinch of chili flakes (if using) and appx. 1/3 cup of dressing. Toss to combine and season to taste. Add more dressing as desired. The salad will keep in the refrigerator for up to three days if sealed tightly.