Chicken Salad Chick Broccoli Salad Recipe
A crispy, creamy broccoli salad inspired by the viral Chicken Salad Chick recipe! Ready in 10 minutes, budget-friendly, and packed with crunchy bacon, cranberries, and sunflower seeds. Perfect for picnics, meal prep, or a quick Southern-style side dish.
Ingredients
- 4 cups broccoli florets fresh, bite-sized
- ½ cup Greek yogurt or mayo for richness
- 2 tbsp apple cider vinegar sub: lemon juice
- ¼ cup dried cranberries or raisins
- ⅓ cup crispy bacon bits vegan option: smoked almonds
- ¼ cup sunflower seeds sub: chopped walnuts
- 1 tsp honey or maple syrup
- Salt & pepper to taste
Instructions
- Chop the Broccoli: Cut florets into small, bite-sized pieces. (Pro tip: Blanch for 60 seconds to soften raw bitterness!)
- Make the Dressing: Whisk Greek yogurt, vinegar, honey, salt, and pepper until smooth. Taste and adjust seasoning.
- Combine & Toss: Add broccoli, cranberries, bacon, and seeds to the bowl. Drizzle dressing and mix gently.
- Chill (Optional): Refrigerate 30 minutes to meld flavors.
Notes
- Make Ahead: Dress the salad 1–2 hours before serving for best texture.
- Kid-Friendly: Swap cranberries for raisins and add shredded cheese.
- Vegan Version: Use coconut yogurt + coconut bacon.
- Storage: Keep in an airtight container for up to 4 days (do not freeze).