Ingredients
4 cups Fresh broccoli florets, cut into bite-sized pieces
2 cups Cooked chicken breast, shredded or diced
1/2 cup Red onion, finely diced
1/2 cup Mayonnaise (reduced-fat optional)
2 tablespoons Apple cider vinegar
2 tablespoons Granulated sugar
1/2 teaspoon Salt, adjusted to taste
1/4 teaspoon Black pepper
1/4 cup Bacon bits (cooked, crumbled) – optional
1/4 cup Sunflower seeds or slivered almonds – optional
Instructions
1. Prep Vegetables: Cut broccoli into small florets. Finely dice red onion and soak in cold water for 5 minutes to reduce pungency, then drain thoroughly.
2. Prepare Dressing: In a small bowl, whisk together mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
3. Combine: In a large bowl, mix the broccoli, drained red onion, and shredded chicken.
4. Dress and Chill: Pour the dressing over the mixture and toss gently until evenly coated. Refrigerate for at least 1 hour to allow flavors to meld.
5. Serve: Garnish with crumbled bacon and sunflower seeds or almonds just before serving.
Notes
Pro-Tips:
• Start by using three-quarters of the dressing and add more if needed to avoid over-dressing.
• For meal prep, store the dressing separately until you are ready to serve to keep the salad crisp.
• If using frozen broccoli, thaw completely and pat extremely dry with paper towels to avoid a watery salad.
Variations:
• Substitute half the mayonnaise with plain Greek yogurt for a tangier, protein-packed version.
• Add 1/2 cup of dried cranberries or raisins for a pop of sweetness.
• Use a mix of broccoli and cauliflower florets for a lower-carb variation.
- Prep Time: 15
- Category: One Pot Dishes
- Method: No-Cook
- Cuisine: American