I’ve been obsessed with Chicken Salad Chick ever since my first visit. Their broccoli salad had me coming back week after week, but those trips add up fast when you’re feeding a family. So I did what any food blogger would do—I recreated it at home.
This copycat version tastes just like the original, maybe even better because you can adjust it to your liking. Want more bacon? Go for it. Prefer extra cheese? I won’t judge. The best part is you probably have most of these ingredients already sitting in your fridge.
I make a big batch on Sunday and we eat it all week long. It’s perfect for lunches, potlucks, or those nights when you need a side dish in a hurry. Plus, it’s one of the few ways I can get my kids to actually eat their vegetables without complaining.
Why You’ll Love This Broccoli Salad
- Quick and easy – This salad comes together in under 30 minutes, making it perfect for last-minute potlucks or weeknight dinners when you need a side dish fast.
- Restaurant favorite at home – You can recreate that beloved Chicken Salad Chick taste in your own kitchen without leaving the house or spending restaurant prices.
- Simple ingredients – Everything you need is probably already in your fridge and pantry, so no special shopping trip required.
- Crowd-pleaser – The combination of crispy bacon, creamy dressing, and fresh broccoli makes this a hit at gatherings, and it’s a great way to get people excited about eating their veggies.
What Kind of Broccoli Should I Use?
Fresh broccoli is definitely the way to go for this salad since it gives you that perfect crisp, crunchy texture that makes this dish so good. You can buy pre-cut broccoli florets from the produce section to save time, or grab a couple of whole broccoli crowns and cut them yourself into bite-sized pieces. If you go the whole crown route, aim for florets that are about 1-2 inches in size so they’re easy to eat and get coated nicely with the dressing. While frozen broccoli might seem convenient, I’d skip it for this recipe since it tends to get mushy and watery when thawed, which isn’t what you want in a cold salad.
Options for Substitutions
This broccoli salad is pretty forgiving when it comes to swaps:
- Mayonnaise: You can use Greek yogurt or sour cream for a lighter version, though it’ll change the taste slightly. For a half-and-half mix of mayo and Greek yogurt, you’ll get a nice balance of creaminess and tang.
- Apple cider vinegar: White vinegar or red wine vinegar work just fine here. You might want to start with 3 tablespoons and taste before adding more, as some vinegars are stronger than others.
- Bacon: Turkey bacon is a good substitute if you’re looking for something lighter. You can also leave it out completely for a vegetarian version, though you’ll miss that smoky flavor.
- Cheese: Feel free to mix up the cheese combo – try all cheddar, all mozzarella, or even add some crumbled feta or gouda. Just keep the total amount around 3/4 cup.
- Sugar: Honey or maple syrup work well instead of sugar. Use about 2 teaspoons since liquid sweeteners are a bit stronger, and mix them in with the wet ingredients.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with broccoli salad is using florets that are too large, which makes the salad hard to eat and prevents the dressing from coating evenly – aim for bite-sized pieces about the size of a quarter.
Skipping the step of patting your broccoli dry after washing can water down your dressing and make the whole salad taste bland, so give those florets a good shake and dry them with paper towels.
Another common error is adding the dressing right before serving, but this salad actually tastes better when it sits in the fridge for at least an hour, allowing the flavors to blend and the broccoli to soften slightly while still keeping its crunch.
Finally, don’t dump in all the dressing at once – start with three-quarters of it, toss well, and add more if needed, since you can always add more but can’t take it away.
What to Serve With Broccoli Salad?
This broccoli salad is perfect alongside grilled chicken breasts or pork chops for an easy weeknight dinner. It also works great as a side dish at summer cookouts next to burgers, hot dogs, or BBQ ribs. Since it’s already pretty filling with the bacon and cheese, you could serve it with something simple like cornbread or dinner rolls. I love bringing this to potlucks because it holds up well and pairs nicely with just about any main dish you can think of.
Storage Instructions
Store: This broccoli salad keeps really well in the fridge, which makes it perfect for meal prep or potlucks. Just pop it in an airtight container and it’ll stay fresh for up to 3 days. The broccoli might soften a bit over time, but the flavors actually get better as they meld together.
Make Ahead: You can definitely prep this salad a day in advance, which actually helps the flavors develop. If you want it to stay extra crispy, mix the dressing separately and toss everything together about an hour before serving. The bacon will stay crunchier that way too.
Serve: This salad is best served cold, straight from the fridge. Give it a good stir before serving since the dressing can settle at the bottom. If it’s been sitting for a day or two and seems a bit dry, just add a tablespoon of mayo to freshen it up.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
| Servings | 8 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 25-30 g
- Fat: 55-65 g
- Carbohydrates: 23-28 g
Ingredients
For the salad:
- 6 cups broccoli (cut into small bite-sized florets)
- 6 slices bacon (I use Oscar Mayer Naturally Hardwood Smoked)
- 1/4 cup mozzarella
- 3/4 cup cheddar (I prefer Kraft Sharp Cheddar for more bite)
- 1/4 cup red onion, finely diced
- 2 tablespoons toasted sunflower seeds
For the dressing:
- 1/2 cup mayonnaise (I always use Hellmann’s for the creamiest texture)
- 3 tablespoons vinegar
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Step 1: Prepare All Ingredients
- 6 cups broccoli
- 1/4 cup red onion, finely diced
- 1/4 cup mozzarella
- 3/4 cup cheddar
- 2 tablespoons toasted sunflower seeds
Cut the broccoli into small bite-sized florets and set aside.
Finely dice the red onion and set aside.
Measure out the mozzarella and cheddar cheese, then combine them in a small bowl.
Measure the sunflower seeds and set everything within arm’s reach—this salad comes together quickly once you start mixing.
Step 2: Cook and Crumble the Bacon
- 6 slices bacon
Cook the bacon slices in a skillet over medium-high heat until they’re brown and crispy, about 8-10 minutes.
Transfer to a paper towel-lined plate to cool slightly, then crumble into bite-sized pieces.
I like to leave the bacon slightly chunky rather than powdery—it gives you nice texture bites throughout the salad.
Step 3: Make the Dressing
- 1/2 cup mayonnaise
- 3 tablespoons vinegar
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
In a large mixing bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth and well combined.
The vinegar will help cut through the richness of the mayo and cheese, creating a balanced flavor.
Taste and adjust seasoning if needed.
Step 4: Combine and Toss
- broccoli florets from Step 1
- crumbled bacon from Step 2
- combined cheeses from Step 1
- red onion from Step 1
- sunflower seeds from Step 1
- dressing from Step 3
Add the broccoli florets, crumbled bacon from Step 2, combined cheeses from Step 1, red onion, and sunflower seeds to the bowl with the dressing.
Toss everything together until all the broccoli is evenly coated with the dressing.
I recommend using a rubber spatula to gently fold and mix rather than stirring aggressively—this keeps the broccoli florets intact and looking fresh.
Cheesy Copycat Chicken Salad Chick Broccoli Salad
Ingredients
For the salad
- 6 cups broccoli (cut into small bite-sized florets)
- 6 slices bacon (I use Oscar Mayer Naturally Hardwood Smoked)
- 1/4 cup mozzarella
- 3/4 cup cheddar (I prefer Kraft Sharp Cheddar for more bite)
- 1/4 cup red onion, finely diced
- 2 tablespoons toasted sunflower seeds
For the dressing
- 1/2 cup mayonnaise (I always use Hellmann's for the creamiest texture)
- 3 tablespoons vinegar
- 1 1/2 tbsp sugar
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Cut the broccoli into small bite-sized florets and set aside. Finely dice the red onion and set aside. Measure out the mozzarella and cheddar cheese, then combine them in a small bowl. Measure the sunflower seeds and set everything within arm's reach—this salad comes together quickly once you start mixing.
- Cook the bacon slices in a skillet over medium-high heat until they're brown and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to cool slightly, then crumble into bite-sized pieces. I like to leave the bacon slightly chunky rather than powdery—it gives you nice texture bites throughout the salad.
- In a large mixing bowl, whisk together the mayonnaise, vinegar, sugar, salt, and pepper until smooth and well combined. The vinegar will help cut through the richness of the mayo and cheese, creating a balanced flavor. Taste and adjust seasoning if needed.
- Add the broccoli florets, crumbled bacon from Step 2, combined cheeses from Step 1, red onion, and sunflower seeds to the bowl with the dressing. Toss everything together until all the broccoli is evenly coated with the dressing. I recommend using a rubber spatula to gently fold and mix rather than stirring aggressively—this keeps the broccoli florets intact and looking fresh.
