Chicken Salad Chick Broccoli Salad
I have a confession to make. For years, I avoided broccoli salad at every potluck, family gathering, and cookout. It always looked a little… sad. Gloopy dressing, limp broccoli, and a strange sweetness I just couldn’t get behind.
Then, I walked into a Chicken Salad Chick for a quick lunch. On a whim, I got a scoop of their broccoli salad as a side. I took one bite, and my entire worldview on this classic dish shifted.
It was crunchy, savory, and just a tiny bit sweet. The broccoli was crisp, the bacon was smoky, and the cheese added the perfect salty bite. It wasn’t the sad, soupy salad of my past; it was a revelation.
Of course, my next thought was, “I have to figure out how to make this at home.” After a bit of experimenting in my own kitchen, I believe I’ve cracked the code. This recipe is my tribute to that life-changing scoop of salad. It’s simple, fresh, and consistently gets rave reviews, even from fellow broccoli salad skeptics.
What You’ll Need
The magic of this salad is in its simplicity. You don’t need a long, complicated list of fancy items. Just a few fresh, high-quality ingredients are all it takes.
- Fresh Broccoli Florets: This is the star. You’ll need about 5-6 cups, which is roughly two medium heads of broccoli.
- Bacon: About 8 slices, cooked until crispy and then crumbled. The smokiness is essential.
- Shredded Sharp Cheddar Cheese: One cup of this adds a creamy, salty goodness that balances everything out.
- Red Onion: Just a quarter cup, finely diced. It provides a nice, sharp little kick without being overwhelming.
- Mayonnaise: The base of our dressing. One cup of good quality, full-fat mayo works best.
- Apple Cider Vinegar: Two tablespoons give the dressing a tangy lift that cuts through the richness.
- Sugar: A quarter cup. This might seem like a lot, but it creates that signature sweet and savory flavor profile.
- Salt and Black Pepper: To taste. I usually start with a half teaspoon of each and adjust from there.
Tools Required for the Job
No special equipment is needed here. You likely have everything in your kitchen right now.
- Large Mixing Bowl
- Small Bowl (for the dressing)
- Whisk
- Sharp Knife
- Cutting Board
- Measuring Cups and Spoons
- Skillet (for cooking bacon)
How to Make This Delicious Salad
Putting this together is incredibly straightforward. The most time-consuming part is cooking the bacon, and that’s hardly a chore. Follow these steps for salad perfection.
Step 1: Start by cooking your bacon. You can fry it in a skillet on the stove, bake it in the oven, or even use an air fryer. The goal is to get it nice and crispy. Once cooked, set it on a paper towel-lined plate to drain and cool. Once cool, crumble or chop it into small pieces.
Step 2: While the bacon is cooking, prep your vegetables. Wash the broccoli and cut it into small, bite-sized florets. You want them small enough to get a little bit of everything in one bite. Finely dice the red onion.
Step 3: In your large mixing bowl, combine the broccoli florets, the shredded cheddar cheese, and the diced red onion. Add most of the crumbled bacon, but save a little bit to sprinkle on top for garnish.
Step 4: Now for the dressing. In the small bowl, whisk together the mayonnaise, apple cider vinegar, and sugar. Keep whisking until the sugar is completely dissolved and the dressing is smooth and creamy. Give it a taste and season with salt and pepper as needed.
Step 5: Pour the dressing over the broccoli mixture in the large bowl. Use a spatula or large spoon to gently fold everything together, making sure every single floret is coated in that delicious dressing.
Step 6: This is the most important step! Cover the bowl and refrigerate the salad for at least one hour. This chilling time allows the flavors to meld together and the broccoli to soften just slightly. Don’t skip it!
Step 7: Right before serving, give the salad a final stir. Sprinkle the remaining crumbled bacon on top for that extra crunch and visual appeal.
Pro Tips From My Kitchen
Over the handful of times I’ve made this, I’ve picked up a few tricks that take it from good to great. Here are my top secrets.
- Blanch Your Broccoli (Optional): If you find raw broccoli a bit too harsh, blanching is the answer. Drop the florets into boiling water for 60 seconds, then immediately transfer them to a bowl of ice water to stop the cooking. This makes the broccoli tender-crisp and gives it a vibrant green color. Just be sure to dry it thoroughly before adding it to the salad.
- Grate Your Own Cheese: I know the pre-shredded bags are convenient, but they are often coated in starches to prevent clumping. Grating a block of sharp cheddar yourself results in a creamier texture that melts into the dressing beautifully.
- Let It Marinate: I mentioned chilling it for an hour, but if you have the time, let it sit for 2-4 hours. The dressing soaks into the broccoli and the flavors deepen significantly. It’s a completely different (and better) experience.
- Dice Onions Finely: No one wants to bite into a huge chunk of raw onion. Taking the extra minute to dice the red onion as finely as possible ensures its flavor is distributed evenly without being overpowering.
Possible Substitutions and Variations
One of the best things about this recipe is how adaptable it is. You can easily tweak it to fit your tastes or what you have on hand.
| Ingredient | Substitution Ideas | Notes |
|---|---|---|
| Mayonnaise | Greek Yogurt | Adds tang and protein. |
| Sharp Cheddar | Colby Jack, White Cheddar | Changes the flavor profile slightly. |
| Red Onion | Shallots or Green Onions | Shallots are milder, green onions add freshness. |
| Sugar | Honey, Maple Syrup | Adds a different kind of sweetness. |
Feel free to get creative by adding other ingredients too. Some popular additions include sunflower seeds, dried cranberries, or even some shredded carrots for extra color and crunch.
Make-Ahead Tips
This salad is a fantastic option for meal prep or getting a head start on party food. To make it ahead, you can:
- Chop the broccoli and onion and store them in an airtight container in the fridge for up to 2 days.
- Cook and crumble the bacon. Store it in a separate container in the fridge.
- Whisk the dressing together and keep it in a jar or airtight container in the fridge.
When you’re ready to serve, just combine everything in a large bowl, mix, and let it chill for at least an hour.
Nutritional Corner & Diet Swaps
While this is a salad, it’s definitely on the more indulgent side. Here’s a rough idea of the nutritional content per serving, though this can vary based on your specific ingredients.
(Disclaimer: These are estimates. Actual nutritional values will vary.)
- Calories: 350-400 kcal
- Fat: 30g
- Carbohydrates: 15g
- Protein: 8g
Looking to adjust this for a specific diet? It’s easier than you think.
| Dietary Need | Easy Swap |
|---|---|
| Keto / Low-Carb | Replace the sugar with a keto-friendly sweetener. |
| Dairy-Free | Use a dairy-free shredded cheese alternative. |
| Vegetarian | Omit the bacon or use a plant-based bacon crumble. |
| Lighter Version | Use half mayo, half Greek yogurt and reduce sugar. |
Leftovers and Storage
If you happen to have any leftovers, they store quite well. Simply place the salad in an airtight container and keep it in the refrigerator.
It will stay fresh and delicious for up to 3 days. Keep in mind that the broccoli will soften a bit more each day, and the bacon will lose some of its crispiness, but the flavor will still be fantastic.
Frequently Asked Questions
Here are some common questions that pop up when making this salad.
Q1. Can I use frozen broccoli?
Ans: I would strongly advise against it. Frozen broccoli, once thawed, releases a lot of water and has a much softer, mushier texture. For the best crunchy result, fresh broccoli is the only way to go.
Q2. My dressing seems thin. What did I do wrong?
Ans: The dressing itself should be quite thick and creamy. If your final salad seems watery, it’s likely because the broccoli wasn’t dried completely after washing. Make sure to pat it dry or use a salad spinner before mixing.
Q3. Can I use a different kind of vinegar?
Ans: Yes, you can. Apple cider vinegar is classic for this recipe, but white wine vinegar would also work well. It will provide a slightly different, but still pleasant, tangy flavor.
Q4. Is there a way to make this without mayonnaise?
Ans: Absolutely. A base of full-fat Greek yogurt is a great substitute. It will be tangier, so you might want to adjust the sugar or vinegar to your liking. Sour cream also works in a pinch.
Wrapping Up
There you have it—the secret to a truly phenomenal broccoli salad that can convert even the biggest skeptics. It’s a crowd-pleaser that’s perfect for summer barbecues, holiday dinners, or just a simple side dish for a weeknight meal.
The combination of crunchy, savory, sweet, and tangy is just about perfect. I truly hope you give this recipe a try and that it changes your mind about broccoli salad, just like it changed mine.
If you do make it, I would love to hear about your experience! Drop a comment below and let me know if you made any fun variations or if you have any questions.
