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A bowl of broccoli salad with shredded cheese, bacon, and dressing, surrounded by bowls of salt, pepper, chopped tomatoes, and fresh broccoli on a white countertop.

Chicken Salad Chick Broccoli Salad (Copycat)

Author: Jessica Haggard
This Chicken Salad Chick broccoli salad copycat coats small-cut raw broccoli, sharp cheddar, and bacon in a dressing that's sweet, not just tangy. Apple cider vinegar and a little sugar give each crisp bite a soft tang.
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Prep Time 10 minutes
Chill time 30 minutes
Total Time 40 minutes
Course Side Dishes
Cuisine American
Servings 6
Calories 212 kcal

Ingredients
 
 

Instructions
 

  • Cut the broccoli into small, bite-size pieces, small enough to scoop easily with a fork, and add to a large mixing bowl.
  • In a small bowl, whisk together the apple cider vinegar and sugar until the sugar dissolves. Whisk in the mayonnaise, salt, and pepper until the dressing is smooth and creamy.
    A metal whisk rests in a white bowl filled with pink batter or sauce, speckled with small dark bits.
  • Sprinkle the shredded cheddar and bacon bits over the broccoli.
    A white bowl filled with chopped broccoli, shredded cheddar cheese, and crumbled cooked bacon.
  • Pour the dressing over the top and stir until the broccoli is evenly coated and the cheese and bacon are distributed throughout.
    A bowl of broccoli salad mixed with shredded cheese and pieces of bacon.
  • Cover and refrigerate for at least 30 minutes so the flavors blend and the broccoli softens just slightly while staying crisp.
  • Before serving, stir and taste. Add more salt or a splash of vinegar if you want it sharper.
    A bowl of broccoli salad topped with shredded cheddar cheese and bacon bits, surrounded by small dishes of broccoli florets and chopped ingredients.

Notes

Florets cut smaller than feels natural take the dressing on every side.
The sugar needs to disappear into the vinegar before any mayonnaise goes in, or the dressing turns gritty.
Hold back on extra salt until after chilling, once the cheddar and bacon have seasoned the bowl.
Serve: Serve cold as a side with chicken salad, sandwiches, or grilled meats. Refrigerate it again after 2 hours at room temperature.
Store: Keep in an airtight container in the refrigerator for 3 to 4 days and stir before serving. Do not freeze.

Nutrition

Calories: 212kcalCarbohydrates: 8gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 23mgSodium: 469mgPotassium: 179mgFiber: 2gSugar: 3gVitamin A: 479IUVitamin C: 41mgCalcium: 166mgIron: 0.5mg
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