Chicken Salad Chick Broccoli Salad
Love the broccoli salad at Chicken Salad Chick? Chicken Salad Chick broccoli salad at home is just small broccoli florets, sharp cheddar and bacon bits stirred into a tangy dressing of mayo and red wine vinegar. The vinegar keeps the mayo light, and a short chill takes the raw edge off the broccoli. One bowl, about 40 minutes with chilling, and it makes 4 servings!
Servings: 4 servings
Ingredients
For the salad
- 3 cups fresh broccoli florets cut small
- 1 cup sharp cheddar cheese grated
- 1/4 cup bacon bits
For the dressing
- 1/4 cup mayonnaise
- 2 tablespoons red wine vinegar
- Salt and black pepper to taste
Instructions
- Cut the broccoli into small florets, about the size of a grape. Rinse them, dry them well, and put them in a large bowl.
- Add the mayonnaise and red wine vinegar to a small bowl, then season lightly with salt and pepper. Whisk until no streaks of mayo remain.
- Scatter the grated cheddar over the broccoli, then the bacon bits.
- Pour the dressing on top. Stir with a spatula until the dressing coats every floret and you see cheese and bacon all through the bowl.
- Cover the bowl and refrigerate for 30 minutes, or up to an hour for more flavor.
- Stir once more right before serving. Taste it, then add more salt, pepper or a small splash of vinegar if you want it tangier.
Notes
Keep leftovers in a sealed airtight container, refrigerated, and eat them within 3 to 4 days, the time FoodSafety.gov gives for deli-style salads like chicken and macaroni salad. Stir before serving, since the dressing settles.
Don't freeze it. The mayo dressing separates and the broccoli turns limp once it thaws.
To feed a crowd, double everything, starting with 6 cups of broccoli. It fits in a large serving bowl and serves 8.