Chicken Salad Chick Broccoli Salad
You know that broccoli salad from Chicken Salad Chick that you keep going back for?
The one with the bacon and the sweet dressing that somehow makes you crave vegetables? I cracked the code.
And here’s the thing: you can make it in your own kitchen. Same creamy-crunchy texture. Same sweet-savory balance. Zero line to wait in.
I’ve been making this on repeat for potlucks, BBQs, and random Tuesday dinners when I need something fresh but filling. People always ask for the recipe, and now I’m giving it to you.
Let’s get into it.
What You’ll Need
For the Salad
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh broccoli florets | 4 cups | Chopped bite-sized |
| Sharp cheddar cheese | 1 cup | Shredded |
| Bacon | 8 slices | Cooked crispy & crumbled |
| Red onion | 1/2 cup | Finely diced |
| Dried cranberries | 1/2 cup | |
| Sunflower seeds | 1/2 cup | Shelled & roasted |
For the Dressing
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1 cup |
| Granulated sugar | 1/4 cup |
| Apple cider vinegar | 2 tablespoons |
Quick Tip: Use real mayo (not Miracle Whip) for the authentic Chicken Salad Chick taste. The difference is huge.
Pro Tips
1. Blanch your broccoli for better texture
Raw broccoli can be tough and bitter. Drop those florets in boiling water for 90 seconds, then shock them in ice water.
You’ll get bright green, crisp-tender broccoli that still has crunch but won’t hurt your jaw.
2. Make the dressing ahead
The flavors get better after sitting in the fridge for a few hours. Whisk it up the night before and let it chill.
You’ll thank me when you’re not rushing to get everything mixed together.
3. Don’t skip the bacon fat trick
After cooking your bacon, save a tablespoon of that rendered fat and drizzle it over your broccoli before adding the dressing.
It adds a smoky depth that makes this salad absolutely next level. 🥓
4. Let it marinate
This salad actually gets better after sitting for 30 minutes to an hour. The dressing softens the broccoli just enough and all the flavors meld together.
If you’re taking it to a gathering, make it 2 hours ahead.
5. Toast your sunflower seeds
Even if they’re already roasted, a quick 3-4 minutes in a dry skillet makes them extra crunchy and nutty. Game changer.
Also Read: Olive Garden Alfredo Sauce Copycat
Tools You’ll Need
- Large mixing bowl
- Medium bowl for dressing
- Whisk
- Sharp knife
- Cutting board
- Large pot (if blanching broccoli)
- Slotted spoon
- Large skillet (for bacon)
- Paper towels
How to Make Chicken Salad Chick Broccoli Salad
Step 1: Prep Your Broccoli
Start with fresh broccoli florets. Cut them into bite-sized pieces, about the size of a quarter.
You want them small enough to eat easily but big enough to maintain some serious crunch.
If you’re blanching (which I recommend):
- Bring a large pot of water to a rolling boil
- Drop in your broccoli for exactly 90 seconds
- Use a slotted spoon to scoop them out
- Immediately plunge them into a bowl of ice water
This stops the cooking and locks in that bright green color.
Pat them completely dry with paper towels. Wet broccoli equals watery salad, and nobody wants that.
The Blanching Debate: Some people swear by raw broccoli for maximum crunch. I prefer blanched because it’s easier to digest and the flavor is sweeter. Try both and see what you like!
Step 2: Cook That Bacon
Lay your bacon strips in a cold skillet. Turn the heat to medium and let them slowly render.
This gives you crispy bacon without burnt edges.
Cook for about 8-10 minutes, flipping occasionally, until they’re golden and crispy. Transfer to paper towels to drain.
Once cool, crumble into small pieces. Some people like big bacon chunks, but I prefer smaller bits so you get bacon in every bite.
Step 3: Dice Your Onion
Red onion adds a sharp bite that cuts through the creamy dressing. Dice it fine, like really fine.
You don’t want anyone biting into a huge chunk of raw onion.
Too intense? Soak the diced pieces in cold water for 10 minutes, then drain and pat dry. Takes away some of the harsh bite.
Step 4: Make the Dressing
In a medium bowl, whisk together mayo, sugar, and apple cider vinegar. Keep whisking until the sugar dissolves completely and the dressing is smooth.
The Magic Ratio:
- 1 cup mayo (base)
- 1/4 cup sugar (sweetness)
- 2 tbsp vinegar (tang)
Taste it. It should be creamy, slightly sweet, with a tangy kick from the vinegar.
Adjust if needed. Too sweet? Add a splash more vinegar. Too tangy? Add a pinch more sugar.
Step 5: Assemble Everything
In your large mixing bowl, combine:
- Broccoli
- Bacon
- Red onion
- Dried cranberries
- Sunflower seeds
- Shredded cheddar
Pour the dressing over everything. Use a large spoon or spatula to toss until every piece is coated.
You want that dressing to get into all the little broccoli nooks.
Step 6: Let It Chill
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. An hour is even better.
This gives the flavors time to marry and the broccoli time to soften just slightly.
Give it one more toss before serving. The dressing might have settled to the bottom.
Alao Read: Dirty Rice with Ground Beef
Substitutions and Variations
Protein Swaps
| Instead of Bacon | Try This |
|---|---|
| Don’t eat pork | Diced ham or turkey bacon |
| Want more protein | Cooked chicken breast chunks |
| Going vegetarian | Chickpeas or extra cheese |
| Dairy-free option | Skip cheese, double the bacon |
Nut & Seed Options
- Sunflower seeds (classic)
- Sliced almonds (elegant)
- Chopped pecans (Southern twist)
- Walnuts (brain food!)
- Pumpkin seeds (trendy)
Just make sure they’re roasted for maximum crunch.
Dried Fruit Variations
| Fruit | Flavor Profile |
|---|---|
| Cranberries | Classic sweet-tart (original) |
| Raisins | Sweeter, more subtle |
| Dried cherries | Intense cherry flavor |
| Chopped dried apricots | Tangy & bright |
| Dried blueberries | Mild & sweet |
Mix and match based on what you have!
Make It Lighter
Swap half the mayo for Greek yogurt. You’ll get the same creamy texture with a little tang and fewer calories.
Don’t go all yogurt though. You need some mayo for that authentic richness.
Add Some Heat 🌶️
A pinch of red pepper flakes or a dash of hot sauce in the dressing gives it a subtle kick that’s really nice.
Cheese Options
| Cheese Type | What It Brings |
|---|---|
| Sharp cheddar | Classic tangy bite (best) |
| Smoked gouda | Smoky sophistication |
| Pepper jack | Spicy kick |
| Blue cheese | Bold & funky |
| Colby jack | Mild & creamy |
Make Ahead Tips
This salad is actually one of those rare dishes that’s better the next day. Make it up to 24 hours ahead and keep it covered in the fridge.
Timeline:
| When | What to Do |
|---|---|
| 24 hours ahead | Make entire salad, hold sunflower seeds |
| 4-6 hours ahead | Ideal time for best texture |
| 1-2 hours ahead | Minimum for flavors to meld |
| Right before serving | Add sunflower seeds if made ahead |
The only thing I’d recommend: hold the sunflower seeds until right before serving if you’re making it more than a few hours ahead. They can get a little soft sitting in the dressing.
The dressing itself keeps for up to a week in the fridge in an airtight container. Double the recipe and have it ready whenever you need a quick salad.
Nutrition Breakdown
Serving Size: 1 cup (based on 8 servings)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 285 | |
| Total Fat | 24g | 31% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 25mg | 8% |
| Sodium | 320mg | 14% |
| Total Carbs | 14g | 5% |
| Dietary Fiber | 2g | 7% |
| Sugars | 10g | |
| Protein | 7g | 14% |
*Percent Daily Values are based on a 2,000 calorie diet.
Reality Check: This isn’t a diet food, but it’s loaded with vegetables and protein. Plus, a little indulgence makes life worth living, right?
Keep in mind these are estimates. Your actual nutrition will vary based on the specific brands and amounts you use.
What to Serve It With
This broccoli salad is a side dish superstar. Here’s what works:
Perfect Pairings
At BBQs:
- Grilled burgers
- Hot dogs
- Pulled pork
- Ribs
- Grilled chicken
The creamy-crunchy texture is a great contrast to smoky grilled meats.
For Picnics:
It travels well and doesn’t need to be kept piping hot. Pack it in a cooler and you’re good to go.
With Fried Chicken:
The freshness cuts through the richness. If you’re doing a Chicken Salad Chick-inspired meal, serve this alongside their chicken salad and you’ve got a winning combo.
Game Day Spread:
- Wings
- Sliders
- Chips & dips
- Nachos
- This salad (the healthy thing)
People will keep coming back for more.
Weeknight Dinners:
I sometimes eat a huge bowl of this as my main meal. Add some grilled chicken on top and call it dinner.
Also Read: Olive Oil Dip For Bread
Leftovers and Storage
Storage Guide
| Storage Method | How Long | Best For |
|---|---|---|
| Airtight container in fridge | 3-4 days | Regular storage |
| Dressing stored separately | Up to 1 week | Maximum freshness |
| In freezer | Don’t do it | Seriously, don’t |
The broccoli will soften as it sits in the dressing. Some people actually prefer it this way, others like it crunchier.
If you know you’ll have leftovers, you might want to keep some of the dressing separate and toss right before serving.
Don’t freeze this salad. The mayo-based dressing doesn’t freeze well and the vegetables will turn to mush when thawed.
Revival Trick
If the salad seems dry after sitting in the fridge, whisk together a tiny bit more mayo and vinegar (3:1 ratio) and toss it through.
FAQ
Can I use frozen broccoli?
Fresh is definitely better for this recipe. Frozen broccoli releases too much water and gets mushy.
If you absolutely have to use frozen, thaw it completely, squeeze out every drop of water, and expect a softer texture.
Why is my salad watery?
Two common culprits:
- Wet broccoli – Make sure you dry your broccoli completely after washing or blanching
- Time – Vegetables release water as they sit in dressing (normal after a day or two)
Can I make this dairy-free?
Yes! Use dairy-free mayo (most are just as good as regular) and skip the cheese or use a dairy-free alternative.
You might want to add a bit more bacon or sunflower seeds to make up for the missing richness from the cheese.
Do I have to use apple cider vinegar?
It’s best, but here’s the hierarchy:
| Vinegar Type | Rating | Notes |
|---|---|---|
| Apple cider | ⭐⭐⭐⭐⭐ | Best choice |
| White wine vinegar | ⭐⭐⭐⭐ | Good substitute |
| Regular white vinegar | ⭐⭐⭐ | Works in a pinch |
| Red wine vinegar | ⭐⭐ | Too strong |
| Lemon juice | ⭐ | Too citrusy |
Stick with apple cider if you can.
My dressing is too thick. Help?
Thin it out with a teaspoon of water or milk at a time until you get a pourable consistency.
The dressing should coat the back of a spoon but still flow easily.
Can I skip the sugar?
You could use honey or maple syrup instead, but don’t skip the sweetness entirely. It balances the vinegar and makes the whole salad work.
Without it, you’ll have a sharp, unbalanced dressing.
Sugar Alternatives:
- Honey (use 3 tablespoons)
- Maple syrup (use 3 tablespoons)
- Agave nectar (use 3 tablespoons)
- Sugar substitute like erythritol (same amount)
Also Read: Smoked Brisket Beer Cheese Bombs
How do I keep the bacon crispy?
Add it right before serving if you’re worried about it getting soft.
Or, cook it extra crispy to start with so it maintains some crunch even after sitting in the salad for a bit.
Is this salad keto-friendly?
Not as written because of the sugar and dried cranberries.
To make it keto:
- Use a sugar substitute like erythritol
- Skip the cranberries
- Add more cheese and bacon
- Consider adding avocado chunks
How many people does this serve?
| Serving Context | Servings |
|---|---|
| As a side dish | 8-10 people |
| As a main salad | 4-6 people |
| At a potluck | 10-12 people |
People always go back for seconds, so plan accordingly.
Wrapping Up
There you have it. Your ticket to Chicken Salad Chick broccoli salad without leaving your house.
This recipe has saved me from bland potluck offerings more times than I can count. It’s the kind of dish that makes people think you spent way more time in the kitchen than you actually did.
The sweet-savory dressing, the crispy bacon, the crunch from the broccoli and sunflower seeds… it all just works.
Make it for your next gathering. Bring it to that office potluck. Meal prep it for the week. Just make it.
And when you do, come back and tell me what you think. Did you swap anything? Add your own twist?
Drop a comment below and let me know how it turned out. I love hearing about your kitchen experiments!
Happy cooking!
