Broccoli salad is one of those dishes that surprises people the first time they try it. You look at the ingredients—fresh broccoli, creamy dressing, sweet cranberries, crunchy almonds—and you might wonder how it all comes together. But one bite is enough to convince you: this salad is a perfect balance of flavors and textures. It’s creamy, tangy, slightly sweet, and packed with crunch. It’s also incredibly easy to make, making it a fantastic recipe for beginner cooks.
PrintThe Ultimate Broccoli Salad Recipe: A Fresh and Flavorful Side Dish for Any Occasion
Give your salads an upgrade with this Ultimate Broccoli Salad! Bursting with crunch, color, and bold flavors, this easy-to-make dish is perfect for meal prep, gatherings, or a refreshing side to your favorite meals. Tossed in a creamy, zesty dressing, every bite is both satisfying and nutritious. No cooking required—just chop, mix, and enjoy! Whether you serve it chilled or at room temperature, this salad is always a hit.
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- Total Time: 30 minutes
- Yield: 8 servings 1x
Ingredients
- 7–8 cups fresh broccoli florets (about 500 grams/1 lb) – Use firm, vibrant green broccoli for the best texture. You can chop it into bite-sized pieces.
- 1 cup mayonnaise – This creates a creamy base for the dressing. If you want a lighter option, replace half with plain Greek yogurt.
- 2 tablespoons apple cider vinegar – Adds a tangy kick to balance the richness of the dressing. Lemon juice can be used as an alternative.
- 3 tablespoons granulated sugar – Provides a touch of sweetness. You can substitute honey or maple syrup for a more natural sweetener.
- 1 cup cooked chicken, shredded or diced – This replaces bacon, adding a hearty and savory element. Grilled, roasted, or even rotisserie chicken works well.
- 1/4 cup red onion, chopped – Gives the salad a bit of sharpness and color. If you prefer a milder taste, soak the chopped onions in cold water for 10 minutes before using.
- 1/2 cup dried cranberries (or raisins) – Provides natural sweetness and chewiness. You can also try dried cherries or chopped dates.
- 1/2 cup almonds, chopped – Adds crunch and nutty flavor. You can substitute with sunflower seeds, pecans, or pine nuts.
Instructions
- Blanch the Broccoli (Optional) – While this step is not necessary, it slightly softens the broccoli and enhances its bright green color. Bring a pot of water to a boil, add the broccoli for about 1 minute, then drain and rinse it under cold water to stop the cooking process. Let it drain completely before using.
- Prepare the Dressing – In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, and granulated sugar until smooth. This creates a tangy, creamy, and slightly sweet dressing.
- Combine the Salad Ingredients – Add the broccoli, cooked chicken, red onion, dried cranberries, and chopped almonds to the mixing bowl with the dressing. Stir well to coat everything evenly.
- Chill for Best Flavor – Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and develop fully.
- Toss Before Serving – Just before serving, give the salad a final toss to redistribute the dressing and ingredients. Enjoy chilled.
Notes
- How to Tell if Broccoli is Fresh – Fresh broccoli should have a deep green color with firm stems. Avoid any that look yellowish or feel limp.
- Blanching Tips – If you prefer a slightly softer texture, blanch the broccoli as mentioned in step 1, but don’t overcook it. It should still have a crunch.
- Make-Ahead Tips – This salad is best when made a few hours ahead, but it stays fresh in the fridge for up to 2 days. If storing longer, keep the dressing separate and mix before serving.
- Customizing the Crunch – If you don’t have almonds, try adding sunflower seeds, chopped walnuts, or even crispy chickpeas for a different texture.
- Lighter Dressing Alternative – You can swap half of the mayonnaise for Greek yogurt to make the dressing tangier and lighter.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
One of the best things about this broccoli salad is its versatility. Whether you’re preparing it for a potluck, a holiday dinner, or a casual weekday meal, it fits right in. It’s also a great way to get more vegetables into your diet without feeling like you’re eating “just” a salad. Unlike traditional leafy salads that wilt quickly, broccoli salad stays fresh and crisp for longer, making it an excellent make-ahead dish.
For this version, we’re making a slight adjustment to the classic recipe by replacing the bacon with tender, flavorful chicken. This keeps the salad satisfying and protein-packed while ensuring that it aligns with dietary preferences that avoid pork. The result? A delicious, wholesome, and easy-to-make side dish that everyone will love.
Why This Recipe is Perfect for Beginners
- Simple and Quick – This salad requires minimal chopping and a straightforward dressing that comes together in minutes. No complicated techniques are needed.
- Great for Meal Prep – Since broccoli holds up well in the fridge, this salad is an excellent make-ahead dish. You can prepare it in advance, and it will still taste amazing the next day.
- Balanced Flavors and Textures – The combination of crunchy broccoli, creamy dressing, chewy cranberries, and crunchy almonds makes each bite satisfying.
- Nutrient-Packed – Broccoli is high in fiber, vitamins C and K, and antioxidants, while almonds and chicken add protein and healthy fats.
Let’s dive into the details of how to make this fresh and flavorful broccoli salad.
Ingredients and Alternatives
Here’s what you’ll need to make the best broccoli salad:
- 7-8 cups fresh broccoli florets (about 500 grams/1 lb) – Use firm, vibrant green broccoli for the best texture. You can chop it into bite-sized pieces.
- 1 cup mayonnaise – This creates a creamy base for the dressing. If you want a lighter option, replace half with plain Greek yogurt.
- 2 tablespoons apple cider vinegar – Adds a tangy kick to balance the richness of the dressing. Lemon juice can be used as an alternative.
- 3 tablespoons granulated sugar – Provides a touch of sweetness. You can substitute honey or maple syrup for a more natural sweetener.
- 1 cup cooked chicken, shredded or diced – This replaces bacon, adding a hearty and savory element. Grilled, roasted, or even rotisserie chicken works well.
- 1/4 cup red onion, chopped – Gives the salad a bit of sharpness and color. If you prefer a milder taste, soak the chopped onions in cold water for 10 minutes before using.
- 1/2 cup dried cranberries (or raisins) – Provides natural sweetness and chewiness. You can also try dried cherries or chopped dates.
- 1/2 cup almonds, chopped – Adds crunch and nutty flavor. You can substitute with sunflower seeds, pecans, or pine nuts.
Step-by-Step Instructions
- Blanch the Broccoli (Optional) – While this step is not necessary, it slightly softens the broccoli and enhances its bright green color. Bring a pot of water to a boil, add the broccoli for about 1 minute, then drain and rinse it under cold water to stop the cooking process. Let it drain completely before using.
- Prepare the Dressing – In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, and granulated sugar until smooth. This creates a tangy, creamy, and slightly sweet dressing.
- Combine the Salad Ingredients – Add the broccoli, cooked chicken, red onion, dried cranberries, and chopped almonds to the mixing bowl with the dressing. Stir well to coat everything evenly.
- Chill for Best Flavor – Cover the bowl and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld and develop fully.
- Toss Before Serving – Just before serving, give the salad a final toss to redistribute the dressing and ingredients. Enjoy chilled.
Beginner Tips and Notes
- How to Tell if Broccoli is Fresh – Fresh broccoli should have a deep green color with firm stems. Avoid any that look yellowish or feel limp.
- Blanching Tips – If you prefer a slightly softer texture, blanch the broccoli as mentioned in step 1, but don’t overcook it. It should still have a crunch.
- Make-Ahead Tips – This salad is best when made a few hours ahead, but it stays fresh in the fridge for up to 2 days. If storing longer, keep the dressing separate and mix before serving.
- Customizing the Crunch – If you don’t have almonds, try adding sunflower seeds, chopped walnuts, or even crispy chickpeas for a different texture.
- Lighter Dressing Alternative – You can swap half of the mayonnaise for Greek yogurt to make the dressing tangier and lighter.
Serving Suggestions
Broccoli salad pairs well with a variety of main dishes, making it a versatile side for any meal. Here are some serving ideas:
- Grilled or Roasted Chicken – Since this salad already includes chicken, it pairs beautifully with grilled or baked chicken for a complete meal.
- Fish or Seafood – Serve it alongside grilled salmon, shrimp, or even tuna for a refreshing contrast.
- BBQ or Picnic Dishes – This salad is perfect for BBQs, pairing well with grilled meats, burgers, or sandwiches.
- Soup and Salad Combo – Enjoy it with a warm bowl of soup like roasted tomato soup or creamy potato soup for a comforting meal.
Storage Tips
- Refrigeration – Store leftovers in an airtight container in the fridge for up to 2 days. The broccoli stays crisp, and the flavors continue to develop.
- Avoid Freezing – This salad doesn’t freeze well because the dressing may separate, and the broccoli can become watery upon thawing.
Final Thoughts
This broccoli salad is proof that simple ingredients can create a dish that’s both delicious and satisfying. Whether you’re making it for a casual lunch, a potluck, or a family dinner, it’s guaranteed to be a hit. The combination of crunchy broccoli, creamy dressing, juicy cranberries, and savory chicken makes every bite flavorful and balanced.
For beginner cooks, this recipe is a great way to practice making homemade dressings, prepping fresh vegetables, and experimenting with different flavors and textures. Plus, the flexibility of this dish allows you to adjust ingredients based on what you have in your kitchen.
Now it’s your turn! Try this recipe, experiment with different add-ins, and let us know how it turns out. Do you prefer it with blanched or raw broccoli? Did you make any creative substitutions? Share your thoughts and tips in the comments below. Happy cooking!