When it comes to potluck gatherings, backyard barbecues, or even a simple side dish for dinner, a good broccoli salad is a must-have in your recipe collection. This version of broccoli salad swaps out bacon for crispy, flavorful chicken while keeping all the classic elements that make this dish a crowd favorite. Packed with crunchy broccoli, sweet dried cranberries, nutty sunflower seeds, sharp cheddar cheese, and a tangy homemade dressing, this salad offers the perfect balance of textures and flavors. It’s easy to prepare, can be made ahead of time, and is a great way to enjoy fresh vegetables in a delicious, satisfying way.
PrintThe Best Broccoli Salad with Chicken – A Flavorful and Easy Side Dish for Any Occasion
Looking for a salad that’s hearty, fresh, and packed with flavor? The Best Broccoli Salad with Chicken is the perfect balance of crisp, creamy, and savory! Tender chicken adds protein, while a delicious dressing ties it all together for a dish that’s both satisfying and wholesome. Whether served as a side or a main, this easy-to-make salad is a go-to for busy days and healthy cravings. It’s quick, delicious, and absolutely irresistible!
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- Total Time: 35 minutes
- Yield: 8 servings 1x
Ingredients
For the Salad
- 2 boneless, skinless chicken thighs or 1 chicken breast (cooked and chopped into bite-sized pieces) – Substitute with shredded rotisserie chicken for convenience.
- 2 heads broccoli (about 1½ pounds or 5–6 cups) – Use fresh broccoli for the best texture, but frozen broccoli (thawed and patted dry) can work in a pinch.
- 1 cup dried cranberries – Substitute with raisins or chopped dried apricots for a different twist.
- ⅓ cup sunflower seeds (roasted and salted) – Use pumpkin seeds or chopped almonds if you prefer.
- 1 cup cheddar cheese (shredded) – Swap for feta, parmesan, or a dairy-free alternative if needed.
- ⅓ cup red onion (chopped) – Milder options include green onions or shallots.
For the Dressing
- 1¼ cups mayonnaise or Miracle Whip – Greek yogurt or a mix of yogurt and mayo can be used for a lighter option.
- Zest of 1 lemon – Adds brightness; orange zest can also work.
- 1 tablespoon lemon juice – Apple cider vinegar is a good substitute.
- 2 tablespoons white wine vinegar – Red wine vinegar or apple cider vinegar can be used instead.
- ¼ cup sugar – Honey or maple syrup can replace the sugar.
- 1¼ teaspoons kosher salt – Adjust to taste.
- ½ teaspoon black pepper – Adds a mild kick.
- ¼ teaspoon dry mustard – A small amount of Dijon mustard can be used as a replacement.
- ⅛ teaspoon cayenne pepper – Adds depth without too much heat, but can be omitted if preferred.
Instructions
Step 1: Cook the Chicken
- Heat a skillet over medium heat and add a drizzle of oil.
- Season the chicken with a pinch of salt, black pepper, and a dash of garlic powder (optional).
- Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 75°C).
- Remove from the pan and let it rest for 5 minutes before chopping it into bite-sized pieces.
Step 2: Prepare the Dressing
- In a large bowl, whisk together the mayonnaise (or yogurt), lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper.
- Mix until smooth and well combined.
Step 3: Assemble the Salad
- Chop the broccoli into small, bite-sized florets. If desired, chop the stems into small pieces and add them as well.
- Add the chopped broccoli to the bowl with the dressing.
- Toss in the dried cranberries, sunflower seeds, shredded cheddar cheese, and red onion.
- Add most of the chopped chicken, reserving some for garnish.
- Stir everything together until evenly coated with the dressing.
Step 4: Chill and Serve
- This salad can be served immediately, but for the best flavor, let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, let it sit at room temperature for about 10–15 minutes.
- Garnish with the reserved chicken and a sprinkle of extra sunflower seeds or cheese.
Notes
- How to Tell When Chicken is Cooked – The safest way to check is with a meat thermometer (165°F internal temperature). If you don’t have one, cut into the thickest part—there should be no pink and the juices should run clear.
- Avoid Soggy Broccoli – If you prefer a slightly softer texture, blanch the broccoli by boiling it for 30 seconds, then draining and rinsing with cold water before using.
- Making Ahead – This salad tastes even better the next day, making it a great option for meal prep.
- Balancing Flavors – If the dressing tastes too tangy, add a bit more sugar or honey. If it’s too sweet, a splash of vinegar will balance it out.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
One of the best things about this recipe is its versatility. It’s naturally gluten-free, packed with nutrients, and can be adjusted based on what you have on hand. Plus, it requires minimal cooking, making it perfect for beginner cooks who want to prepare a dish that looks impressive but doesn’t demand advanced kitchen skills. Whether you’re serving it at a summer picnic, a holiday feast, or as a light meal, this broccoli salad is guaranteed to be a hit.
Why This Broccoli Salad is Perfect for Beginners
- Simple Ingredients – You only need basic kitchen staples like broccoli, cheese, dried cranberries, and a few pantry ingredients for the dressing.
- Minimal Cooking Required – With just a little prep and some quick cooking for the chicken, this dish comes together effortlessly.
- Make-Ahead Friendly – The flavors get even better as it sits, so you can prepare it in advance.
- Customizable – You can adjust the ingredients to suit your taste or dietary needs without compromising flavor.
Ingredients and Substitutions
For the Salad
- 2 boneless, skinless chicken thighs or 1 chicken breast (cooked and chopped into bite-sized pieces) – Substitute with shredded rotisserie chicken for convenience.
- 2 heads broccoli (about 1½ pounds or 5–6 cups) – Use fresh broccoli for the best texture, but frozen broccoli (thawed and patted dry) can work in a pinch.
- 1 cup dried cranberries – Substitute with raisins or chopped dried apricots for a different twist.
- ⅓ cup sunflower seeds (roasted and salted) – Use pumpkin seeds or chopped almonds if you prefer.
- 1 cup cheddar cheese (shredded) – Swap for feta, parmesan, or a dairy-free alternative if needed.
- ⅓ cup red onion (chopped) – Milder options include green onions or shallots.
For the Dressing
- 1¼ cups mayonnaise or Miracle Whip – Greek yogurt or a mix of yogurt and mayo can be used for a lighter option.
- Zest of 1 lemon – Adds brightness; orange zest can also work.
- 1 tablespoon lemon juice – Apple cider vinegar is a good substitute.
- 2 tablespoons white wine vinegar – Red wine vinegar or apple cider vinegar can be used instead.
- ¼ cup sugar – Honey or maple syrup can replace the sugar.
- 1¼ teaspoons kosher salt – Adjust to taste.
- ½ teaspoon black pepper – Adds a mild kick.
- ¼ teaspoon dry mustard – A small amount of Dijon mustard can be used as a replacement.
- ⅛ teaspoon cayenne pepper – Adds depth without too much heat, but can be omitted if preferred.
Step-by-Step Instructions
Step 1: Cook the Chicken
- Heat a skillet over medium heat and add a drizzle of oil.
- Season the chicken with a pinch of salt, black pepper, and a dash of garlic powder (optional).
- Cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 165°F or 75°C).
- Remove from the pan and let it rest for 5 minutes before chopping it into bite-sized pieces.
Step 2: Prepare the Dressing
- In a large bowl, whisk together the mayonnaise (or yogurt), lemon zest, lemon juice, white wine vinegar, sugar, salt, black pepper, dry mustard, and cayenne pepper.
- Mix until smooth and well combined.
Step 3: Assemble the Salad
- Chop the broccoli into small, bite-sized florets. If desired, chop the stems into small pieces and add them as well.
- Add the chopped broccoli to the bowl with the dressing.
- Toss in the dried cranberries, sunflower seeds, shredded cheddar cheese, and red onion.
- Add most of the chopped chicken, reserving some for garnish.
- Stir everything together until evenly coated with the dressing.
Step 4: Chill and Serve
- This salad can be served immediately, but for the best flavor, let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
- Before serving, let it sit at room temperature for about 10–15 minutes.
- Garnish with the reserved chicken and a sprinkle of extra sunflower seeds or cheese.
Beginner Tips and Notes
- How to Tell When Chicken is Cooked – The safest way to check is with a meat thermometer (165°F internal temperature). If you don’t have one, cut into the thickest part—there should be no pink and the juices should run clear.
- Avoid Soggy Broccoli – If you prefer a slightly softer texture, blanch the broccoli by boiling it for 30 seconds, then draining and rinsing with cold water before using.
- Making Ahead – This salad tastes even better the next day, making it a great option for meal prep.
- Balancing Flavors – If the dressing tastes too tangy, add a bit more sugar or honey. If it’s too sweet, a splash of vinegar will balance it out.
Serving Suggestions
This broccoli salad pairs wonderfully with a variety of main dishes. Here are a few ideas:
- Grilled or Baked Chicken – Serve it alongside grilled lemon herb chicken for a fresh and balanced meal.
- BBQ Dishes – It’s a perfect side for barbecued beef, ribs, or grilled salmon.
- Sandwiches or Wraps – Enjoy it with a turkey or roast beef sandwich for a complete meal.
- Holiday Spread – A great addition to Thanksgiving, Christmas, or Easter meals.
Storage Tips
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 5 days.
- Avoid Freezing – The mayonnaise-based dressing doesn’t freeze well, so it’s best to eat it fresh.
- Refreshing Leftovers – If the salad looks a bit dry after sitting in the fridge, stir in a spoonful of extra mayo or a splash of lemon juice before serving.
Final Thoughts – A Deliciously Easy Side for Any Occasion
This broccoli salad with chicken is a fantastic blend of crunchy, creamy, sweet, and savory flavors, making it a staple recipe for any home cook. It’s easy to prepare, highly adaptable, and works well for gatherings, meal prep, or simply as a nutritious side dish. The homemade dressing adds a zesty touch, while the addition of tender chicken makes it even more satisfying. Whether you’re a beginner cook or just looking for a no-fuss dish to impress your guests, this recipe is a must-try.
Have you tried this broccoli salad? Let me know in the comments how it turned out or if you made any fun variations! Happy cooking!