Chicken Salad Chick Broccoli Salad offers a refined take on a Southern classic, bright with crisp broccoli and a silky, slightly sweet dressing. The contrast of crunch and creamy tang elevates simple ingredients into an elegant side. For detailed technique and timing, consult this guide on how to make Chicken Salad Chick Broccoli Salad perfectly, which complements the notes below.
Why Make This Recipe
- Effortless Yet Elegant: Quick assembly with a composed flavor profile.
- Minimal Ingredients: Pantry-friendly items combine for a polished result.
- Impressive Flavor: Balances tang, sweetness, and savory crunch for depth.
This version refines the usual picnic salad by sharpening the dressing with a touch of white wine vinegar and finishing with toasted seeds for texture. The result reads more gourmet—crisper florets, cleaner acidity, and a restrained sweetness that lets each element sing.
Ingredients
Base
- 6 cups fresh broccoli florets, bite-sized (about 1 large head) — use firm, bright-green stems.
- 1/2 cup finely diced red onion — rinse under cold water if you prefer milder flavor.
- 1 cup shredded sharp cheddar cheese — freshly shredded for better texture.
Sauce
- 3/4 cup mayonnaise — use full-fat for silkiness.
- 2 tbsp plain Greek yogurt — for brightness and tang.
- 1 1/2 tbsp white wine vinegar — adds a clean lift.
- 2 tbsp granulated sugar — balances acidity; reduce to 1 tbsp for less sweetness.
- 1/4 tsp fine sea salt and a generous grind of black pepper.
Topping
- 4 slices bacon, cooked crisp and crumbled — room-temperature before folding in.
- 1/3 cup toasted sunflower seeds — lightly salted.
- 1/3 cup dried cranberries or tart cherries — chopped if large.
Precision notes: use room-temperature bacon and allow the dressing to chill briefly so flavors marry; fresh herbs, finely chopped, are optional.
How to Make Chicken Salad Chick Broccoli Salad
- Blanch and shock the broccoli: Bring a pot of salted water to a rolling boil, add florets for 30–45 seconds until vivid green and slightly tender. Immediately transfer to an ice bath to stop cooking and preserve snap. Drain thoroughly and pat dry — excess water thins the dressing.
- Tip: Blanching brightens color and keeps texture uniform.
- Prepare the bacon and seeds: Cook bacon until crisp, drain on paper towels, then crumble when cool. In a dry skillet, toast sunflower seeds over medium heat for 1–2 minutes until fragrant and lightly browned. Watch closely to prevent burning.
- Mini-tip: Toasting releases nutty aroma—give the pan a shake to toast evenly.
- Make the dressing: In a bowl whisk mayonnaise, Greek yogurt, white wine vinegar, sugar, salt, and pepper until smooth. Taste for balance — you should notice a gentle tang and restrained sweetness.
- Pro tip: If the dressing seems thick, thin with 1 teaspoon cold water at a time until it coats the spoon.
- Assemble the salad: In a large mixing bowl combine drained broccoli, red onion, and shredded cheddar. Pour the dressing over and fold gently until florets are evenly coated and the cheese is distributed. Add crumbled bacon, toasted seeds, and dried cranberries; toss lightly to integrate.
- Sensory cues: Look for an even sheen of dressing, bright green broccoli, and audible crunch from seeds and bacon.
- Chill and marry flavors: Refrigerate the salad at least 30 minutes to allow flavors to meld and the dressing to slightly thicken. Give it a gentle toss before serving. If you want context for ingredient origins, see this overview of what Chicken Salad Chick chicken salad is made of.
- Kitchen note: Chilling improves texture and heightens flavor contrasts.
How to Serve Chicken Salad Chick Broccoli Salad
Serve on a chilled platter for buffet elegance, or create composed plates: a quenelle of broccoli salad beside a slice of lemon-rubbed roasted chicken and microgreens. Garnish with extra toasted seeds and a few whole dried cranberries for visual contrast. For a refined buffet, present in a shallow porcelain bowl with a small silver spoon.
How to Store Chicken Salad Chick Broccoli Salad
Refrigerate in an airtight container for up to 3 days. To maintain crunch, store the toasted seeds and bacon separately and fold them in just before serving. Cool the salad completely before covering to prevent condensation; if the dressing tightens after chilling, stir in a teaspoon of water or a splash of milk to regain a silky texture.
Tips to Make Chicken Salad Chick Broccoli Salad
- Dry the broccoli very well after blanching to prevent a watery dressing.
- Toast seeds just prior to assembly for maximum crunch and aroma.
- Balance sweetness with acidity; adjust vinegar or sugar in small increments.
- Use freshly shredded cheese for better mouthfeel than pre-shredded varieties.
Variation
For an elegant variation, swap sunflower seeds for toasted sliced almonds and replace dried cranberries with finely chopped tart apple for brightness. For a lighter dressing, substitute half the mayonnaise with crème fraîche or additional Greek yogurt and finish with a teaspoon of Dijon mustard for complexity.
FAQs
Is it better to blanch or use raw broccoli?
Blanching softens stems slightly, brightens color, and keeps crunch consistent; raw broccoli is firmer and more assertive if you prefer extra snap.
Can I make this ahead for a party?
Yes—assemble most components and chill separately. Combine and add bacon/seeds shortly before serving to preserve texture.
How can I reduce sweetness without losing balance?
Cut the sugar to 1 tablespoon and increase the white wine vinegar by 1/2 teaspoon, then taste and adjust incrementally.
Conclusion
This Chicken Salad Chick Broccoli Salad refines familiar flavors into a composed side that reads as both modern and approachable. Crisp broccoli, a satin dressing, and toasted accents create layered texture and a clean finish—perfect alongside roasted proteins or on an elegant buffet. For a visual guide and step-by-step video demonstration, see Copycat Chicken Salad Chick Broccoli Salad Recipe (Video). How would you make this dish your own?
Print
Chicken Salad Chick Broccoli Salad
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if bacon is omitted)
Description
A refined take on a Southern classic, bright with crisp broccoli and a silky, slightly sweet dressing, making it an elegant side dish.
Ingredients
- 6 cups fresh broccoli florets, bite-sized
- 1/2 cup finely diced red onion
- 1 cup shredded sharp cheddar cheese
- 3/4 cup mayonnaise
- 2 tbsp plain Greek yogurt
- 1 1/2 tbsp white wine vinegar
- 2 tbsp granulated sugar
- 1/4 tsp fine sea salt
- Black pepper to taste
- 4 slices bacon, cooked crisp and crumbled
- 1/3 cup toasted sunflower seeds
- 1/3 cup dried cranberries or tart cherries, chopped if large
Instructions
- Blanch broccoli in salted boiling water for 30–45 seconds until vivid green, then shock in an ice bath and drain.
- Prepare bacon and seeds: Cook bacon until crisp, crumble when cool; toast sunflower seeds in a dry skillet for 1–2 minutes.
- Make the dressing by whisking mayonnaise, Greek yogurt, white wine vinegar, sugar, salt, and pepper until smooth.
- Assemble the salad by combining the broccoli, red onion, cheddar, and dressing, then fold in bacon, seeds, and cranberries.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Dry the broccoli thoroughly after blanching for a better dressing consistency. Store bacon and seeds separately until serving to maintain crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blanching and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg