Chicken Salad Chick Broccoli Salad
The Chicken Salad Chick Broccoli Salad is a perfect balance of freshness, crunch, and flavor. With crisp broccoli, crispy bacon, creamy cheese, and a sweet-tangy dressing, this salad has become a favorite at Chicken Salad Chick restaurants. It's a versatile side dish that can easily be made at home, offering a healthy mix of vitamins, fiber, and protein. Whether you’re serving it at a potluck, as a light lunch, or as a side for dinner, this broccoli salad will be a crowd-pleaser!
Equipment
- Large mixing bowl
- Skillet (for cooking bacon)
- Measuring cups and spoons
- Whisk (for making the dressing)
- Knife and cutting board (for chopping broccoli and other ingredients)
- Small skillet or pan (for toasting almonds or sunflower seeds)
- Spoon or spatula (for tossing the salad)
- Airtight container (for storing salad)
Ingredients
- **For the Salad:**
- - 4 cups fresh broccoli florets bite-sized pieces
- - 1 cup cooked and crumbled bacon about 6 strips
- - 1 cup shredded cheddar cheese
- - 1/2 cup shredded mozzarella cheese
- - 1/4 cup toasted almonds or sunflower seeds optional
- - **For the Dressing:**
- - 1/2 cup mayonnaise
- - 2 tbsp apple cider vinegar
- - 1 tbsp honey or sugar
- - Salt and pepper to taste
- - 1 tsp lemon juice optional, for extra zing
Instructions
- **Prepare the Broccoli:**
- Wash and chop the broccoli florets into bite-sized pieces. Set aside.
- **Cook the Bacon:**
- In a skillet, cook bacon until crispy. Crumble it into small pieces once cooled.
- **Toast the Nuts (Optional):**
- If using almonds or sunflower seeds, toast them lightly in a pan over low heat for a few minutes until golden.
- **Make the Dressing:**
- In a mixing bowl, whisk together mayonnaise, apple cider vinegar, honey (or sugar), salt, pepper, and lemon juice until smooth and well-combined.
- **Assemble the Salad:**
- In a large bowl, toss the broccoli florets with the dressing, ensuring each piece is coated. Add the crumbled bacon, shredded cheddar and mozzarella cheeses, and toasted almonds or sunflower seeds. Gently mix everything together.
- **Chill and Serve:**
- Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
- **Make Ahead Tips:** This salad can be made a day ahead. Just store it in an airtight container in the fridge. Add the bacon and nuts just before serving to maintain their crunch.
- **For a Lighter Version:** Swap out half of the mayonnaise with Greek yogurt to reduce calories while maintaining creaminess.
- **Flavor Additions:** Try adding dried cranberries or chopped apples for a sweet contrast to the savory flavors of the bacon and cheese. **Serving Suggestions:**
Serve this salad alongside grilled chicken, roasted vegetables, or a slice of crusty bread for a light, satisfying meal. It's also a great addition to any potluck or picnic!
- **For a Lighter Version:** Swap out half of the mayonnaise with Greek yogurt to reduce calories while maintaining creaminess.
- **Flavor Additions:** Try adding dried cranberries or chopped apples for a sweet contrast to the savory flavors of the bacon and cheese. **Serving Suggestions:**
Serve this salad alongside grilled chicken, roasted vegetables, or a slice of crusty bread for a light, satisfying meal. It's also a great addition to any potluck or picnic!