Why Youll Love This Recipe
There’s a reason this broccoli salad has superfans. The textures just hit right. You get crisp broccoli, salty bacon, a pop of sweetness from raisins, and a creamy dressing that clings to every bite. It tastes like your favorite deli side but fresher, lighter, and way more budget-friendly.
My favorite part is how make-ahead friendly it is. Mix it in the morning and it’s even better by dinner. The broccoli softens just enough to soak up the dressing but still keeps that satisfying crunch. If you want a little more protein, add a cup or so of diced cooked chicken and it turns into a full meal. Boom. Lunch is solved.
It’s also flexible. Hate raisins? Swap in dried cranberries. No sunflower seeds? Try chopped pecans or almonds. Need it lighter? I’ll show you a way to cut the mayo with Greek yogurt without losing the creamy vibe. This Easy Chicken Salad Chick Broccoli Salad Recipe You’ll Love! fits any mood and any fridge clean-out moment.
“Tastes exactly like the one I get at the restaurant, but brighter and crunchier. My husband literally asked where I bought it.”
Got picky eaters? Chop the broccoli into smaller bits and go light on the onion. Want a potluck hero? Double the batch and watch it vanish.
Ingredients Youll Need
Here’s everything to grab so you can pull this together quickly. I’ll add a few notes so you can tailor it to your taste.
- Broccoli florets 6 cups, chopped small. Cut into pea-sized bites for the best texture. If you’ve never broken down a head of broccoli easily, this quick guide helps: how to cut broccoli into florets.
- Bacon 6 to 8 slices, cooked and crumbled. Turkey bacon works if you prefer.
- Sharp cheddar 1 cup, shredded. Medium cheddar works too.
- Red onion 1/3 cup, finely diced. Sub green onions for a milder bite.
- Raisins 1/2 cup. Golden raisins or dried cranberries both rock.
- Sunflower seeds 1/3 cup, roasted and salted. Chopped pecans or almonds are great swaps.
- Optional chicken 1 to 1.5 cups cooked, diced or shredded, if you want to make it entree-style.
Dressing
- Mayonnaise 3/4 cup. Use your favorite brand.
- Apple cider vinegar 2 tablespoons.
- Sugar or honey 2 tablespoons. Start with less if you prefer it tangy.
- Kosher salt 1/4 teaspoon, plus more to taste.
- Black pepper 1/4 teaspoon.
- Optional 2 tablespoons plain Greek yogurt for a lighter, extra-creamy finish.
That’s the core combo you’ll see in the Easy Chicken Salad Chick Broccoli Salad Recipe You’ll Love! and it’s a total crowd-pleaser. Keep it classic or riff a little based on what’s in your pantry.
How To Make A Chicken Salad Chick Broccoli Salad
Prep the crunch
Chop the broccoli into small, bite-size pieces. You want confetti-like bits so every forkful gets plenty of dressing. Dice the onion finely so it blends in rather than taking over. Cook your bacon until crisp, then crumble. If you’re adding chicken, have it ready to go. I often make a quick batch of juicy shredded chicken in the pressure cooker using this method: Instant Pot shredded chicken.
Whisk the dressing
In a small bowl, whisk mayo, vinegar, and sugar until smooth. Add salt and pepper. Taste and adjust. Want it a bit lighter without sacrificing creaminess? Stir in Greek yogurt. The ratio stays balanced, and the flavor stays spot-on.
Toss it all together
- In a large bowl, combine broccoli, bacon, cheddar, onion, raisins, and sunflower seeds.
- Pour the dressing over the top and toss until every piece is coated. Don’t be shy here. Coat it well.
- Cover and chill at least 30 minutes. An hour is even better. The flavors meld and the broccoli relaxes just enough.
- Add chicken right before serving, if using. For crispy bites on top, I sometimes air fry little seasoned pieces using this simple method: air fryer chicken bites.
What the texture should feel like
You’re looking for a cool, creamy salad with a juicy crunch. If it tastes too tangy, add a pinch more sugar. If it tastes too sweet, add a splash more vinegar. This Easy Chicken Salad Chick Broccoli Salad Recipe You’ll Love! is super forgiving, so don’t stress.
Serve it alongside grilled chicken, burgers, or a cozy weeknight casserole. If you’re on a broccoli kick, you might also love the comforting vibes of a stovetop pasta night or a baked casserole later in the week.
Tips & Tricks
Chop small for magic. Tiny broccoli pieces soak up dressing and make every bite better. Small cuts also help kids warm up to it.
Let it chill. Resting time is where the flavors bloom. I aim for 30 to 60 minutes before serving. If you’re making it for a party, prep it in the morning.
Balance the sweet and tangy. Start with less sugar and add more to taste. The sweetness should lift the dressing without taking over.
Keep it crunchy. Add nuts or seeds right before serving if you want maximum crunch. Same goes for bacon if you like it extra crisp.
Make it lighter. Swap a few tablespoons of mayo for Greek yogurt. It keeps the creaminess with a little extra protein. Curious about the benefits of the green star of this dish? A quick read on broccoli florets nutrition will give you all the motivation you need to eat it more often.
Plan the rest of the meal. This salad pairs perfectly with simple mains and easy weeknight sides, so keep it chill and build a plate that makes everyone happy.
How to Store Leftovers
Store the salad in an airtight container in the fridge for up to 3 days. It actually tastes even better the next day as the flavors settle. If you’re making this for meal prep, I like to stir in the sunflower seeds right before serving so they stay crunchy.
If you added chicken, keep it within the 3-day window for best quality. Give the salad a quick toss before serving to redistribute the dressing. If it looks a little dry on day two, stir in a spoonful of mayo or a splash of vinegar to wake it up.
I don’t recommend freezing this salad since dairy-based dressings and fresh broccoli don’t thaw well. The texture changes too much. Fresh is best here.
Common Questions
Q: Does this taste like the restaurant version?
A: Yes, it’s a very close copycat with fresh crunch and balanced dressing. The biggest difference is you control sweetness and add-ins.
Q: Can I make it without bacon?
A: Totally. Use toasted nuts or sunflower seeds for salty crunch. A pinch of smoked paprika can add a hint of smoky flavor.
Q: Can I make it dairy-free?
A: Skip the cheddar and use a dairy-free mayo. The salad still shines with broccoli, bacon, onion, and raisins.
Q: How do I keep the broccoli bright green?
A: Use super fresh broccoli and chill the salad. If your florets look dull, a quick blanch works, but it softens the crunch. I usually skip blanching.
Q: What can I serve with this?
A: Grilled chicken, burgers, or a hearty bake. If you love cozy combos, check out a homey casserole night starter like this chicken broccoli rice casserole.
Ready to Make It Tonight
If your fridge holds a head of broccoli and a few pantry basics, you’re minutes away from the Easy Chicken Salad Chick Broccoli Salad Recipe You’ll Love! Once you make it, you’ll memorize the dressing and start tossing it into your weekly rotation. For more inspiration and tweaks, these resources were super helpful to me: this bright, family-friendly take from Chicken Salad Chick Broccoli Salad – Art From My Table, a balanced and simple version at Chicken Salad Chick Broccoli Salad Recipe- Amee’s Savory Dish, and a step-by-step demo in this Copycat Chicken Salad Chick Broccoli Salad Recipe (Video).
Make it once and you’ll see why readers keep asking for this recipe. It’s flexible, low-stress, and tastes like something you’d pick up from the deli. If you try it, come back and tell me if it became your new make-ahead side too. Happy chopping and enjoy every crunchy bite of this Easy Chicken Salad Chick Broccoli Salad Recipe You’ll Love!
Chicken Salad Chick Broccoli Salad
Ingredients
Main Ingredients
- 6 cups broccoli florets, chopped small Cut into pea-sized bites for the best texture.
- 6-8 slices bacon, cooked and crumbled Turkey bacon works if you prefer.
- 1 cup sharp cheddar, shredded Medium cheddar works too.
- 1/3 cup red onion, finely diced Sub green onions for a milder bite.
- 1/2 cup raisins Golden raisins or dried cranberries are also good.
- 1/3 cup sunflower seeds, roasted and salted Chopped pecans or almonds are great swaps.
- 1-1.5 cups optional chicken, cooked, diced or shredded To make it entree-style.
Dressing
- 3/4 cup mayonnaise Use your favorite brand.
- 2 tablespoons apple cider vinegar
- 2 tablespoons sugar or honey Start with less if you prefer it tangy.
- 1/4 teaspoon kosher salt Plus more to taste.
- 1/4 teaspoon black pepper
- 2 tablespoons optional plain Greek yogurt For a lighter, extra-creamy finish.
Instructions
Preparation
- Chop the broccoli into small, bite-size pieces and dice the onion finely.
- Cook bacon until crisp and crumble it.
- Have your chicken ready if using.
Make the Dressing
- In a small bowl, whisk mayo, vinegar, and sugar until smooth.
- Add salt and pepper, and taste to adjust.
- Stir in Greek yogurt for a lighter dressing if desired.
Combine Ingredients
- In a large bowl, combine broccoli, bacon, cheddar, onion, raisins, and sunflower seeds.
- Pour the dressing over the top and toss until everything is well coated.
- Cover and chill for at least 30 minutes before serving.
- Add chicken just before serving, if using.