Chicken Salad Chick Broccoli Salad Recipe

I was looking for a Chicken Salad Chick Broccoli Salad Recipe that I could recreate at home. I first tasted it in a parking lot on a hot summer weekend when a friend handed me a lidded cup and a fork. It was so good that I finished the entire cup before we even left the lot.

If you’re searching for a homemade version like I was, you’ll want a recipe that gets the texture and dressing just right. Many versions I found online missed a few important details.

Some skipped the step of thoroughly drying the broccoli, leaving liquid pooled at the bottom of the bowl by dinnertime. Others used a dressing that was too thin to cling properly to the ingredients.

Before making this salad, check the nutrition information if you’re monitoring your sugar or sodium intake. Anyone with a seed or dairy allergy should avoid ingredients that trigger their allergy or use suitable alternatives. Keep in mind that raw broccoli and onion can also cause digestive discomfort for some people.

Why Broccoli Salad Turns Watery (and How to Stop It)

The top complaint about broccoli salad is a bowl that weeps. Liquid pools at the bottom within a couple of hours. Two things cause it. Damp florets add water, and the sugar in the dressing pulls more out.

The fix is dry broccoli. Spin it, then pat it until a paper towel stays nearly dry. Drain the bacon well, too. Leftover grease thins the dressing and leaves an orange film on top.

Three small choices set this version apart. The dressing uses apple cider vinegar for a clean tang. The cheddar comes from a block. The sunflower seeds go in last so they stay crisp.

Many readers ask about cooking the broccoli first. Skip that. Raw florets give the crunch this salad is built around, and blanching adds water. Two hours in the fridge lets the dressing settle onto the florets.

Ingredients for Chicken Salad Chick Broccoli Salad

2 large bunches of broccoli (about 1 pound 6 ounces): Broccoli gives the salad its crunch and bulk. Aldi crowns work well for me because the heads feel heavy and the buds stay tight. Yellow buds mean old broccoli, which tastes bitter once dressed.

Buy it the day you cut it, or store it unwashed in a loose bag in the crisper.

8 strips thick-cut bacon: Bacon adds salt and smoke. Its fat must be drained, or it thins the dressing. I use Wright Brand because the strips stay flat in the skillet. Turkey bacon works in place of regular bacon. It cooks drier and adds less salt, so add a pinch of kosher salt to the dressing.

1 cup (4 ounces) shredded sharp cheddar: Cheddar adds a creamy bite and salt that round out the sweet dressing. I shred a Tillamook block by hand because bagged shreds carry starch and clumps. Mild cheddar works too, though the salad tastes less sharp. Keep the block in the fridge until the second you shred it, since cold cheese gives clean shreds.

½ cup dried cranberries: Cranberries add tart pops of sweetness and soften slightly in the dressing. Ocean Spray Craisins are my pick, and a 6-ounce bag covers the amount with plenty left over. My nephew picks them out of every bowl. Chopped dried cherries work in place of cranberries and taste a bit deeper.

¼ cup roasted sunflower seeds: Seeds add dry, nutty crunch against the soft dressing. Planters roasted kernels are what I keep in the pantry. Salted ones add sodium, so skip extra salt. Toasted pepitas work in place of sunflower seeds, with a milder, greener flavor.

⅓ cup finely diced red onion (about half a medium onion): Red onion adds a sharp bite that cuts through the mayo and sugar. Dice it no bigger than ¼ inch so no one bites into a raw chunk. A shallot works in place of red onion and tastes milder.

1 cup mayonnaise: Mayo is the body of the dressing and what clings to the florets. Duke’s is my pick because it has no added sugar and a tangy edge. Vegan mayo works one for one. The dressing runs slightly looser, so chill the salad an extra 30 minutes.

A scant ½ cup granulated sugar: Sugar sweetens the dressing and gives it a glossy finish as it dissolves. Domino is the bag in my pantry. Spoon and level the cup rather than packing it. Cutting it to ⅓ cup gives a tangier, thinner dressing. Honey works in place of sugar at ⅓ cup, but the dressing turns looser.

2 tablespoons apple cider vinegar: Vinegar cuts the richness so the dressing does not taste heavy. Bragg is my usual bottle, and I measure it level. White vinegar works in place of cider vinegar and tastes sharper. Balsamic works too and turns the dressing a light tan.

Required Kitchen Equipment

1. Large mixing bowl: 5-quart size
2. Small mixing bowl: for the dressing
3. Whisk: breaks up sugar
4. Salad spinner: dries florets fast
5. 12-inch cast iron skillet: renders bacon evenly
6. Colander: rinses the broccoli
7. Chef’s knife: cuts even florets
8. Rubber spatula: folds without bruising

How to Make Chicken Salad Chick Broccoli Salad

1. Cut and Rinse the Broccoli: Cut 2 large bunches into florets about 1 inch across, and trim the stems to a half inch. Use the knife tip to split big heads. Rinse in a colander under cold water for 30 seconds. The buds should look deep green with beads of water sitting on them.

2. Dry the Florets: Spin the florets in an OXO salad spinner, in two batches of 20 seconds each. Then spread them on a clean towel and pat them for 10 minutes. A dry floret leaves almost no mark on a paper towel. 

I skipped this step once, and the bowl was soupy within 2 hours. Pour off any liquid, then fold in 2 tablespoons more mayonnaise to fix it.

3. Cook the Bacon: Lay 8 strips in a cold 12-inch cast iron skillet. Cook over medium heat for 11 minutes, flipping once at the 6-minute mark. Drain on paper towels and cool for 10 minutes. Look for deep mahogany edges and a quieter sizzle. Cool bacon chops cleanly into pieces the size of a pea. Warm bacon smears fat into the salad.

4. Dice the Onion: Dice the red onion into ¼ inch pieces and measure out ⅓ cup. Wrap the rest tightly and save it for sandwiches.

5. Whisk the Dressing: In the small bowl, whisk 1 cup mayonnaise, a scant ½ cup sugar, and 2 tablespoons vinegar for 2 full minutes. Rub a drop between two fingers. The dressing is ready when it feels smooth, with no grit, and looks pale and glossy.

6. Combine the Salad: In the large bowl, add the broccoli, bacon, cheddar, cranberries, and onion. Hold back the seeds. Toss with a rubber spatula until the cheese is spread evenly. The pieces should sit evenly, with no clumps of cheese.

7. Dress and Toss: Pour the dressing over the top. Fold with the spatula for about 40 seconds, scraping the bottom, until every floret wears a thin coat. No white pockets of dressing should remain. The bottom of the bowl should look nearly dry.

8. Chill and Finish: Cover the bowl and refrigerate for at least 2 hours. Stir in the sunflower seeds just before serving. My husband swears the salad peaks at the 3-hour mark, once the dressing sets on the florets. Stir once before spooning it out.

Chef Special Tips for Chicken Salad Chick Broccoli Salad

1. Dressing Too Sweet: Stir in 1 more teaspoon of vinegar at a time. Taste after each addition.

2. Flat From the Fridge: Cold dulls sweetness. Let the bowl sit for 10 minutes at room temperature before serving.

3. Chewy Bacon Overnight: Hold back a quarter of the bacon. Sprinkle it on top at serving.

4. Cheese in One Lump: Fluff the shredded cheese with a fork before adding it to the bowl.

5. Onion Bite Lingers: Soak the diced onion in cold water for 10 minutes. Drain it and blot dry.

6. Cranberries Sink: Toss them with the cheese first, then add the broccoli.

How I Customize This Chicken Salad Chick Broccoli Salad

Rotisserie Chicken Bowl: Fold in 1½ cups shredded Costco rotisserie chicken. The salad becomes a full lunch, and I pack it with a sleeve of crackers.

Honeycrisp Crunch: Add 1 diced Honeycrisp apple tossed in a teaspoon of lemon juice to slow browning. It adds juicy tartness and suits fall tailgates.

Yogurt-Lightened Dressing: Swap ½ cup of the mayo for plain Greek yogurt. The dressing turns tangier and a little thinner. I use it at hot-weather cookouts.

Pepper Jack Kick: Use pepper jack in place of cheddar and add a pinch of cayenne. The heat plays against the sugar and suits burgers.

Toasted Pecans: Add ⅓ cup pecans toasted for 6 minutes at 350°F. They bring a buttery crunch that suits roast chicken dinners.

Golden Raisin Swap: Use golden raisins in place of cranberries. They give a honeyed sweetness that suits a school lunchbox.

What I Serve With Chicken Salad Chick Broccoli Salad

Grilled or fried chicken is the easy match. The cold, sweet salad cools the heat of a spicy glaze. It also balances the salt of crisp chicken skin.

Burgers and smoked sausages work as well, since the vinegar in the dressing cuts through fat. A scoop beside a toasted club sandwich is how the chain serves it.

How I Store Chicken Salad Chick Broccoli Salad

Cover the bowl and keep it in the fridge for 3 to 4 days. A glass container with a snap lid works best, since it does not hold onto bacon smell. Label the lid with the date so no one has to guess.

The crunch peaks in the first 24 hours. By day three, a thin layer of liquid collects on the bottom. Spoon it off and stir in 1 tablespoon of mayo to loosen the coating.

Do not leave the bowl out for more than 2 hours, or 1 hour on a hot day. Mayonnaise and cooked bacon spoil quickly at room temperature.

Freezing is a bad idea. The mayo dressing separates as it thaws, and the florets turn watery.

Chicken Salad Chick Broccoli Salad Recipe FAQs

1. Can I use frozen broccoli?

No. Frozen florets release water as they thaw and turn limp. Fresh crowns hold their crunch under the dressing. Bagged fresh florets from the produce aisle work when you want to skip the cutting.

2. Can I use bagged broccoli slaw?

Yes, for a faster salad. The pieces are thinner and softer, so use 5 cups and chill only 1 hour. Start with three-quarters of the dressing, since shreds take on more.

3. Can I use pre-cooked bacon?

Yes. Warm the strips in a skillet for 1 minute, then cool and chop. Jarred bacon bits turn hard and dusty in a wet salad, so I avoid them.

4. How far ahead can I make it?

Whisk the dressing up to 3 days ahead and keep it covered in the fridge. Toss the salad up to 24 hours before serving for the best crunch.

5. Does it need extra salt?

Taste it after chilling. Bacon, cheddar, and salted seeds usually cover it. A small pinch of kosher salt helps only with turkey bacon or unsalted seeds.

6. Can I leave out the onion?

Yes. Replace it with 2 tablespoons of chopped fresh chives for a milder bite. The salad loses a little sharpness against the sugar.

7. Why is my dressing grainy?

The sugar did not dissolve. Whisk a full 2 minutes, or warm the vinegar for 15 seconds in the microwave before whisking it into the mayo.

8. Can I chop the broccoli in a food processor?

Pulse 3 or 4 times in short bursts, and cut the thick stems first. Overdoing it turns the buds to mush, and the salad turns soggy.

Potluck cooks and cookout guests get the most from it. It travels well in a lidded bowl, and the dressing needs no heat.