Go Back
Dorothy Thomas

Chicken salad chick broccoli salad recipe

A fresh, crunchy, and creamy broccoli salad inspired by Chicken Salad Chick’s famous recipe! Packed with crisp broccoli, tender chicken, cheese, and a sweet-tangy dressing, this salad is perfect for picnics, potlucks, or a light lunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Course: Lunch, Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups, chopped Broccoli florets (fresh)
  • 1.5 cups Cooked chicken breast (shredded)
  • 1/2 cup Cheddar cheese (shredded)
  • 1/4 cup Red onion (finely diced)
  • 1/3 cup Dried cranberries
  • 1/4 cup Sunflower seeds (or slivered almonds)
  • 4 slices Bacon (cooked & crumbled)
Dressing
  •  1/2 cup  Mayonnaise 
  • 1/4 cup Greek yogurt (or sour cream
  • 1 tbsp Apple cider vinegar
  • 2 tbsp Honey (or sugar)
  •  1/2 tsp Salt 
  • 1/4 tsp Black pepper

Equipment

  • Large mixing bowl
  • Whisk
  • Knife & cutting board
  • Measuring cups/spoons

Method
 

  1. Chop broccoli into small florets.
  2. Shred cooked chicken, dice red onion, and crumble bacon.
  3. In a small bowl, whisk together mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper until smooth.
  4. In a large bowl, mix broccoli, chicken, cheddar cheese, red onion, cranberries, sunflower seeds, and bacon.
  5. Pour dressing over the salad and toss until evenly coated.
  6. Refrigerate for at least 1 hour before serving to let flavors meld.

Notes

✅ Make Ahead: This salad tastes even better the next day! Store in an airtight container for up to 3 days.
✅ Substitutions: Swap chicken for turkey, or use raisins instead of cranberries. For a lighter version, use low-fat mayo/yogurt.
✅ Vegetarian Option: Omit chicken and bacon, add chickpeas for protein.