Chicken Salad Chick Broccoli Salad Recipe

Chicken Salad Chick Broccoli Salad Recipe
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Chicken Salad Chick Broccoli Salad Recipe



  1. 8 oz. of bacon
  2. 3 heads of broccoli, or 32 oz., sliced into bite-sized florets
  3. Salt
  4. Mayonnaise, one cup The best mayo for authentic southern flavor is Duke’s. Use light or mayonnaise made with avocado oil for a calorie-saving and healthier alternative.
  5. 1 teaspoon vinegar made from apple cider
  6. 1/3 cup of sugar
  7. 4 oz. of block-shredded sharp cheddar cheese
  8. 4 oz. of block-shredded mozzarella cheese
  9. Season with coarse salt and freshly cracked pepper to taste
  10. The following traditional additions are optional: finely chopped onion, sunflower seeds, raisins (or dried cranberries), and pistachios.


  • Slice the bacon into bite-sized pieces and sauté until crisp in a big pan over medium heat. Save the oil to cook the Brussels sprouts, then drain on a plate lined with paper towels. And a distance.
  • Bring a big pot of water to a boil with salt.
  • Broccoli florets should be added and blanched for 60 seconds (see notes).
  • Drain the florets as soon as possible, then place them in an ice bath to stop the cooking. I fill a big bowl with ice and cold water, let it get chilly, and then drain it again. The hue of the florets will be a stunning bright green.
  • Then, spin dry the florets in a salad spinner. To remove any remaining water, spread the florets on a baking sheet and pat them dry with paper towels.
  • Mayo, sugar, and vinegar should all be combined in a sizable bowl and whisked until smooth.
  • Broccoli should be added and thoroughly coated.
  • Add the cheese shreds, stir, then chill for an hour.
  • Just before serving, add crumbled bacon on the top.


Blanch the broccoli for no more than 60 seconds; any longer than that will cause it to lose its crisp-tender “snap” and start to taste like soggy, cooked broccoli.

Raw vs. blanched broccoli: You may make this recipe with raw broccoli florets by skipping the blanching step. However, blanching the broccoli gives it a great clean, crisp bite, neutralizes the bitter flavors, and simplifies digestion.

Dry the broccoli well; if the florets are partially dry, the result will be limp broccoli and a mushy salad. If you’re not in a hurry, lay the blanched florets out on a baking sheet lined with paper towels and place it in the refrigerator to assist the moisture evaporating.

Keep the salad chilled for an hour before serving so dimensional flavors can awaken and bind. The dressing has time to penetrate every crevice of the broccoli florets.


Conserve any leftover Chick-n-Broc salad in the fridge for three to four days in an airtight container. Unfortunately, I wouldn’t suggest freezing this one.


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