Prep Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 15 minutes | Serves: 4 persons
Key Takeaways
- Perfect side dish that pairs wonderfully with sandwiches and grilled meats
- Make-ahead friendly – tastes even better after chilling in the refrigerator
- Customizable recipe with easy ingredient swaps for dietary needs
- Budget-friendly compared to restaurant prices ($4 per serving vs $12)
Why You’ll Love This Broccoli Salad
Ever craved that amazing broccoli salad from Chicken Salad Chick but didn’t want to leave home? We’ve cracked the code on this fan-favorite recipe.
This copycat Chicken Salad Chick broccoli salad delivers that perfect balance of crunchy, sweet, tangy, and savory flavors you can’t resist. Best of all, it comes together in just 20 minutes with simple ingredients!
Whether you’re hosting a weekend barbecue or need a quick weeknight side, this broccoli salad recipe will become your new go-to dish.
Nutrition Comparison (Per Serving)
| Nutrient | Homemade Version | Restaurant Version |
|---|---|---|
| Calories | 320 | 380 |
| Fat | 23g | 29g |
| Carbs | 19g | 21g |
| Protein | 9g | 9g |
| Fiber | 4g | 3g |
| Sodium | 410mg | 590mg |
| Sugar | 12g | 16g |
| Cost | $4 | $12 |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh broccoli florets | 4 cups (about 2 medium heads) | Cut into bite-sized pieces |
| Bacon | 8 slices | Cooked crispy and crumbled |
| Red onion | 1/4 cup | Finely diced |
| Sunflower seeds | 1/4 cup | Unsalted, shelled |
| Dried cranberries | 1/2 cup | Or raisins |
| Sharp cheddar cheese | 1 cup | Shredded |
| Mayonnaise | 3/4 cup | Full-fat recommended |
| Sugar | 2 tablespoons | Granulated |
| Apple cider vinegar | 2 tablespoons | White vinegar works too |
| Salt | 1/2 teaspoon | |
| Black pepper | 1/4 teaspoon | Freshly ground |
Equipment Needed
| Tool | Purpose |
|---|---|
| Large mixing bowl | For combining all ingredients |
| Small mixing bowl | For preparing dressing |
| Cutting board | For chopping vegetables |
| Sharp knife | For cutting broccoli and onion |
| Measuring cups and spoons | For accurate measurements |
| Whisk | For mixing dressing |
| Plastic wrap | For covering finished salad |
Possible Substitutions
- Mayo: Use Greek yogurt for a healthier option (reduce by 1-2 tablespoons)
- Sugar: Substitute with honey or maple syrup (1.5 tablespoons)
- Bacon: Turkey bacon or vegan bacon bits work well
- Cheese: Try gouda or pepper jack for different flavors
- Dried cranberries: Raisins, chopped dried apricots, or cherries
- Sunflower seeds: Slivered almonds, chopped walnuts, or pepitas
Step-by-Step Instructions (Beginner Friendly)
Preparation Phase (15 minutes)
- Prepare your workspace
- Clear your kitchen counter to have enough space to work
- Take out all equipment: cutting board, knife, measuring cups/spoons, mixing bowls
- Read through the entire recipe once before starting
- Wash your hands thoroughly with soap and water
- Wash and prep the broccoli
- Remove broccoli heads from packaging and inspect for any discolored spots (remove these if found)
- Hold broccoli heads under cold running water and gently rub with your fingers to clean thoroughly
- Shake excess water off and place on paper towels
- Pat dry gently with additional paper towels (wet broccoli will dilute your dressing)
- Place broccoli on cutting board with the stem side down so it’s stable
- Use your knife to cut around the main stem, separating the florets from the thick stalk
- Take each floret and cut into bite-sized pieces (about the size of a quarter) – not too big or they’ll be hard to eat!
- Place cut florets into your large mixing bowl as you go
- You should end up with approximately 4 cups of florets
- Cook the bacon (if not using pre-cooked)
- Line a microwave-safe plate with 2-3 layers of paper towels
- Arrange bacon slices in a single layer, making sure they don’t overlap
- Cover bacon with another paper towel to prevent splattering
- Microwave on high for 4-6 minutes (cooking time varies by microwave power)
- Check at 4 minutes – bacon should be crispy but not burnt
- If needed, continue cooking in 30-second intervals until crispy
- Remove from microwave using oven mitts (plate will be hot!)
- Let cool for at least 5 minutes on the plate
- Once cool enough to handle, transfer to a fresh paper towel
- Crumble bacon with your fingers into small pieces (about the size of a pencil eraser)
- Set aside in a small bowl
- Prepare the red onion
- Place onion on cutting board with the root end intact
- Cut onion in half from top to bottom
- Peel off the papery skin and discard
- Place one half flat-side down on cutting board (save other half for another use)
- Make thin vertical cuts, keeping the root end intact
- Then make horizontal cuts across the vertical cuts to dice
- Aim for very small pieces (1/8 to 1/4 inch) as raw onion can be strong
- Measure 1/4 cup of diced onion and add to your large bowl with broccoli
- TIP: If you find raw onion too strong, place diced onion in a small bowl of cold water for 10 minutes, then drain well before using
- Prepare remaining salad ingredients
- Measure 1/4 cup sunflower seeds and add to the bowl with broccoli
- Measure 1/2 cup dried cranberries and add to the bowl
- If using pre-shredded cheese, measure 1 cup and add to bowl
- If using a block of cheese, grate it using the large holes of a box grater until you have 1 cup, then add to bowl
- Do not stir yet – we’ll mix everything after adding the dressing
Make the Dressing (5 minutes)
- Combine wet ingredients for dressing
- Take your small mixing bowl
- Measure 3/4 cup mayonnaise and add to the small bowl
- Measure 2 tablespoons apple cider vinegar using a measuring spoon
- Add vinegar to the mayonnaise
- Using your whisk, mix together with a gentle back-and-forth motion until completely combined and smooth
- The mixture should be thick but pourable – if it seems too thick, add 1 teaspoon of water
- Add seasonings to dressing
- Measure 2 tablespoons of sugar using a measuring spoon
- Add sugar to the mayo mixture
- Measure 1/2 teaspoon of salt and add to mixture
- Measure 1/4 teaspoon of pepper and add to mixture
- Whisk vigorously for about 30 seconds until sugar begins to dissolve
- The dressing should be smooth with no visible sugar granules
- Dip the tip of a clean finger in to taste test (or use a clean spoon)
- If needed, add extra pinch of salt or pepper based on your preference
Assembly Steps (5 minutes)
- Combine salad ingredients
- Check that all ingredients (broccoli, bacon, onion, seeds, cranberries, cheese) are in your large mixing bowl
- If any ingredients are still in separate containers, add them now
- Using two large spoons or clean hands, gently toss ingredients to distribute evenly
- Be careful not to crush the broccoli florets
- Make sure ingredients look evenly distributed throughout the bowl
- Add dressing to salad
- Pour about half of the dressing over the salad ingredients
- Using two large spoons, gently fold dressing into salad
- Start from the bottom of the bowl and lift ingredients up and over
- Continue until ingredients are lightly coated
- Add remaining dressing
- Fold again until all pieces are evenly coated with dressing
- If any dry spots remain, focus on those areas while mixing
- The broccoli should glisten with dressing but not be drowning in it
Chilling Phase (1 hour)
- Prepare for refrigeration
- Take a piece of plastic wrap large enough to cover your bowl completely
- Press plastic wrap directly onto the surface of the salad
- Then stretch plastic wrap over the edges of the bowl to create an airtight seal
- This prevents the salad from absorbing refrigerator odors
- Place bowl on a shelf in your refrigerator (not the door)
- Set a timer for 30 minutes
- Mid-chill stir
- After 30 minutes, remove bowl from refrigerator
- Peel back plastic wrap
- Using a large spoon, gently stir salad to redistribute dressing
- Some liquid may have pooled at the bottom – mix this back in
- Re-cover with plastic wrap
- Return to refrigerator for another 30 minutes (minimum)
- The longer it chills (up to overnight), the better the flavors will blend
- Final touches before serving
- Remove salad from refrigerator
- Remove plastic wrap completely
- Stir again gently to redistribute any settled dressing
- Taste a small bite
- If needed, add an extra pinch of salt or pepper and mix again
- Transfer to a serving bowl if desired, or serve directly from mixing bowl
- If serving for a special occasion, garnish with extra bacon crumbles and sunflower seeds on top for visual appeal
Troubleshooting Tips
Problem: Salad is too dry
- Solution: Mix 2 tablespoons additional mayonnaise with 1/2 teaspoon vinegar in a small bowl, then fold into salad
Problem: Broccoli is too crunchy or hard to chew
- Solution: Fill a large pot halfway with water and bring to a boil. Add 1 tablespoon salt. Prepare a bowl of ice water. Add broccoli to boiling water for exactly 60 seconds, then immediately transfer to ice water using a slotted spoon. Drain well and pat dry before using.
Problem: Dressing is too sweet
- Solution: Add an extra teaspoon of vinegar and a pinch of salt, mix well, and taste again
Problem: Salad became soggy overnight
- Solution: Drain any excess liquid that may have accumulated. Add 2 tablespoons fresh bacon bits and 1 tablespoon sunflower seeds just before serving to restore crunch
Problem: Onion flavor is too strong
- Solution: Place diced onion in a small bowl, cover with cold water, let sit for 10 minutes, then drain thoroughly on paper towels before adding to salad
Variations & Substitutions
Healthier Version
- Use light mayonnaise or Greek yogurt (3/4 cup)
- Reduce sugar to 1 tablespoon
- Use turkey bacon instead of regular bacon (same amount)
- Add 1/2 cup grated carrots for extra nutrition
- Add 1/4 cup chopped bell peppers for extra crunch and vitamin C
Vegan Version
- Replace mayonnaise with vegan mayo (same amount)
- Omit cheese or use 3/4 cup plant-based shredded cheese
- Use 1/2 cup vegan bacon bits or 1/2 cup smoked tempeh cut into small pieces
- Add 1/4 teaspoon of smoked paprika for extra flavor
- Increase sunflower seeds to 1/3 cup for added protein
Protein-Packed Version
- Add 2 cups of diced cooked chicken breast (about 2 medium chicken breasts)
- Increase sunflower seeds to 1/2 cup
- Add 2 hard-boiled eggs, peeled and chopped
- Use 1/2 cup Greek yogurt mixed with 1/4 cup mayonnaise for the dressing base
- Add 1/4 cup chopped walnuts for healthy fats
Storage & Reheating
Short-term Storage
- Transfer leftover salad to an airtight container with lid
- Press plastic wrap directly onto surface before adding lid for extra protection
- Store in refrigerator for up to 3 days
- Stir well before serving as dressing may settle at bottom
- If salad seems dry after storage, add 1 tablespoon of mayo and stir
Not Freezer-Friendly
- This salad does not freeze well due to mayonnaise content which will separate
- Fresh broccoli will become mushy when frozen and thawed
- If you must prepare far in advance, freeze broccoli separately without dressing
Make-Ahead Tips
- Wash and cut broccoli up to 2 days ahead – store in airtight container lined with paper towel
- Cook and crumble bacon up to 3 days ahead – store in refrigerator
- Prepare dressing up to 3 days ahead – store in sealed jar in refrigerator
- Combine all ingredients except dressing up to 4 hours before serving
- Add dressing 1 hour before serving for best texture and flavor
- Add bacon and sunflower seeds just before serving to maintain maximum crunch
Safety Notes & Tips
Food Safety
- Always keep salad refrigerated until serving time
- Do not leave salad at room temperature for more than 2 hours (1 hour in hot weather)
- Use pasteurized mayonnaise to reduce risk of foodborne illness
- If taking to a picnic or potluck, transport in cooler with ice packs
- Discard any leftover salad that has been at room temperature for over 2 hours
Prep Tips
- Use the sharpest knife you have for cutting broccoli – dull knives are more dangerous
- If knife skills are new to you, cut broccoli into larger pieces first, then reduce to smaller pieces
- When cutting onion, keep fingers curled under and away from blade
- Pre-cooking bacon the day before saves time and reduces kitchen heat
- Measure all ingredients before starting to ensure you have everything you need
Serving Ideas
- Pair with grilled chicken breast or turkey sandwich for a complete meal
- Serve in lettuce cups for a low-carb lunch option
- Add to a grain bowl with 1/2 cup quinoa and 1/2 cup roasted sweet potatoes
- Use as a topping for baked potatoes with extra cheese
- Serve alongside rotisserie chicken for an easy weeknight dinner
Expert Tips
- Use fresh broccoli rather than frozen for the best texture and flavor
- Toast sunflower seeds in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until lightly golden for enhanced nutty flavor
- Marinate overnight for the best flavor development – the dressing will slightly soften the broccoli
- Add 2 tablespoons fresh herbs like dill or parsley just before serving for brightness
- Don’t waste broccoli stems – peel the tough outer layer, then cut the tender inner stem into matchsticks and include them
- Coat your measuring cup with a drop of oil before measuring mayonnaise for easier release
- Chill serving bowls in the refrigerator for 15 minutes before serving on hot days
Remember, this Chicken Salad Chick broccoli salad copycat recipe actually tastes better the next day, so it’s perfect for meal prep or making ahead for gatherings!
