Chicken Salad Chick Broccoli Salad

For the Salad:

4 cups fresh broccoli florets, chopped small

½ cup red onion, finely diced

½ cup dried cranberries (or raisins)

½ cup sunflower seeds (or chopped almonds)

½ cup crumbled bacon (optional, for smokiness)

½ cup shredded cheddar cheese (optional)

For the Dressing:

1 cup mayonnaise (or Greek yogurt for lighter version)

¼ cup granulated sugar (or honey)

2 tbsp apple cider vinegar

1 tbsp lemon juice

½ tsp salt

¼ tsp black pepper

Prep the broccoli: Chop florets into bite-sized pieces. Blanch for 1 minute in boiling water (optional for softer texture), then rinse under cold water. Pat dry.

Mix salad: In a large bowl, combine broccoli, red onion, cranberries, sunflower seeds, bacon, and cheese.

Make dressing: Whisk together mayo, sugar, vinegar, lemon juice, salt, and pepper until smooth.

Combine: Pour dressing over salad and toss to coat. Refrigerate 1+ hour before serving (best if chilled overnight).

Tips:

Add 1 cup diced chicken to make it a meal!

Substitute Greek yogurt + mayo for a tangier, lighter dressing.

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Chicken Salad Chick Broccoli Salad