Chicken Salad Chick Broccoli Salad Recipe — Fresh & Crunchy

This broccoli salad is a chilled, creamy side in the style of the Chicken Salad Chick version: raw broccoli florets, crumbled bacon, cheddar, red onion, raisins and sunflower seeds in a sweet-tangy mayonnaise dressing. It takes about 10 minutes of prep plus a short chill (45 minutes total on the recipe card), and it suits potlucks, picnics and make-ahead lunches.

Ingredients

Salad

• 4 cups fresh broccoli florets, chopped into bite-size pieces
• 1/2 cup red onion, finely diced
• 1/2 cup cooked bacon, crumbled
• 1/2 cup cheddar cheese, shredded
• 1/4 cup sunflower seeds or chopped pecans
• 1/3 cup raisins or dried cranberries

Dressing

• 1/2 cup mayonnaise
• 2 tablespoons white sugar
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

How to Make Broccoli Salad

1. Prep the broccoli. Wash and chop the broccoli into small florets. For a more tender bite, blanch in boiling water for 1-2 minutes, then drain and cool in an ice bath. Drain well so the dressing doesn’t thin out.
2. Combine the salad ingredients. In a large bowl, add the broccoli, red onion, bacon, cheddar, sunflower seeds and raisins. Toss gently.
3. Mix the dressing. Whisk the mayonnaise, sugar, apple cider vinegar, salt and pepper in a small bowl until smooth. Taste and adjust.
4. Dress the salad. Pour the dressing over the broccoli mixture and stir until everything is coated. It should be creamy but still crunchy.
5. Chill. Refrigerate for at least 30 minutes so the flavors blend. Serve cold or at room temperature.

Tips for Crunchy, Well-Balanced Broccoli Salad

• Start with fresh broccoli. Frozen broccoli turns mushy in a raw salad.
• Toast the seeds or nuts lightly. A few minutes in a dry pan gives more crunch and flavor.
• Dress it a few hours ahead, not a day ahead, if you want maximum crunch. The dressing slowly softens the broccoli, which some people prefer.
• Mind the onion. If raw red onion is too sharp, soak the diced pieces in cold water for a few minutes and drain them first.

Substitutions and What to Expect

• Turkey bacon or pancetta: Turkey bacon is leaner and less smoky; pancetta is richer and saltier.
• Gouda or pepper jack for cheddar: Gouda is milder and smoother; pepper jack adds some heat.
• Greek yogurt or sour cream for some of the mayonnaise: The dressing becomes tangier and less rich, so you may want a bit more sugar.
• Vegan version: Use vegan mayonnaise, skip the bacon and cheese or use a plant-based cheese, and add roasted chickpeas for protein. Expect a lighter, less savory salad.
• Extra vegetables: Shredded carrot, diced bell pepper or snap peas add color and crunch. Increase the dressing a little if you add a lot.

Make-Ahead and Storage

The salad can be made up to 24 hours ahead. Keep it covered in the refrigerator, and stir before serving, since the dressing pools at the bottom. Store leftovers in an airtight container for up to 3 days. Because it contains mayonnaise, bacon and cheese, don’t leave it out for more than 2 hours (1 hour in hot weather above 90°F). The salad does not freeze well, since the dressing separates and the bacon and nuts lose their texture.

What to Serve With It

Broccoli salad goes well with grilled or roasted meat and sandwiches. The broccoli cauliflower salad and the broccoli bacon salad are close cousins if you are planning a potluck spread, and the creamy chicken salad makes a good filling lunch next to it.

FAQ

### Can I freeze broccoli salad?

No. The broccoli and dressing separate on thawing, and the bacon and nuts go soft.

### What can I use instead of mayonnaise?

Greek yogurt, sour cream or vegan mayonnaise all work. With yogurt, add a little extra sugar to balance the tang.

### How long does it keep in the fridge?

Up to 3 days in an airtight container. It softens a little over time but still tastes good.

### Can I add other vegetables?

Yes. Carrots, bell peppers or snap peas add color and crunch.

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