This Chicken Salad Chick Broccoli Salad is the perfect copycat recipe of the beloved restaurant favorite! Packed with tender chicken, fresh broccoli, crispy bacon, and a creamy dressing, this salad is absolutely addictive. It’s ideal for lunch boxes, potlucks, or a light dinner.
Chicken Salad Chick has become a beloved destination for salad lovers everywhere, and their broccoli salad is one of their most requested items. The beauty of this recipe lies in its simplicity and the perfect balance of flavors and textures. Crispy bacon bits provide a smoky crunch, while the sweet raisins add pops of sweetness throughout. The tender chicken pieces are combined with fresh broccoli florets in a creamy, tangy dressing that brings everything together beautifully.
What makes this broccoli salad so special is how it transforms simple ingredients into something truly memorable. The combination of textures—from the tender chicken to the crisp broccoli to the crunchy bacon—creates an interesting eating experience with every bite. The dressing is what really makes this salad shine, with its perfect blend of mayo, vinegar, and a touch of sweetness.
This recipe is perfect for meal prep, as it actually tastes better after sitting in the refrigerator for a few hours, allowing all the flavors to meld together beautifully. You can make it ahead of time and enjoy it throughout the week. Whether you’re looking for a quick lunch option or want to impress guests at your next gathering, this broccoli salad is sure to be a hit.
The beauty of this recipe is that you can customize it to your liking. Some people prefer more bacon, while others like to add nuts like almonds or pecans for extra crunch. You can also adjust the dressing to be lighter or creamier depending on your preference. Some variations include adding sunflower seeds, cranberries instead of raisins, or even a touch of honey to the dressing.
If you’re a fan of Chicken Salad Chick’s offerings, you’ll love making this at home. It’s so much more economical than buying it from the restaurant, and you can control the quality of the ingredients. Plus, there’s something special about recreating your favorite restaurant dishes in your own kitchen. This broccoli salad pairs wonderfully with fresh bread, crackers, or served over a bed of greens for an even heartier meal.
Making this salad is incredibly straightforward, and most of the ingredients are pantry staples you probably already have on hand. The cooking process is minimal—mostly just chopping and mixing. Even if you’re new to cooking, this recipe is forgiving and hard to mess up. It’s a great introduction to making restaurant-quality salads at home.
The key to the best broccoli salad is using fresh, high-quality ingredients. Fresh broccoli, good quality bacon, and real chicken make all the difference. You can use rotisserie chicken to save time, or cook and shred your own chicken breast. The dressing should be balanced—not too heavy with mayo, but creamy enough to coat all the ingredients.
This salad is also wonderful for meal planning and batch cooking. You can make a large batch and portion it out for the week. It stores well in airtight containers in the refrigerator for up to 4-5 days. This makes it perfect for busy weeknights when you need a quick, satisfying meal.
For those watching their intake, you can easily make lighter modifications. Use Greek yogurt instead of some of the mayo, reduce the amount of dressing, or add more vegetables. The recipe is very adaptable to different dietary preferences and restrictions. Whether you’re following a specific diet or just looking to eat healthier, this salad can work for you.
One of the best things about this recipe is that it’s a crowd-pleaser. Kids and adults alike tend to love this broccoli salad. The chicken is mild and familiar, the broccoli is coated in a delicious dressing that makes it taste nothing like plain steamed broccoli, and the bacon and raisins add appeal to different taste preferences.
When serving this at a party or potluck, consider serving it in a large bowl with serving spoons so guests can help themselves. You can also prepare it in individual cups or on bed of lettuce for a more elegant presentation. Some people like to serve it chilled, straight from the refrigerator, while others prefer it at room temperature.
This copycat recipe is based on the popular Chicken Salad Chick menu item, and it’s remarkably close to the original. The secret is in the proportions and the quality of the dressing. Make sure to taste and adjust the seasoning as you go, adding a bit more salt, pepper, or even a touch of honey if needed.
If you’re interested in other make-ahead recipes, this broccoli salad is just the beginning. It pairs perfectly with fresh bread or can be served alongside grilled vegetables for a complete meal. You can even use leftovers to stuff into sandwiches or wraps for the next day’s lunch.
The versatility of this recipe cannot be overstated. You can serve it warm or cold, as a main dish or a side dish, for casual weeknight dinners or fancy gatherings. It’s a recipe that truly works for every occasion and fits into any lifestyle. Once you master this recipe, you’ll find yourself making it again and again.
Ingredients
- 3 cups fresh broccoli florets, chopped into bite-sized pieces
- 2 cups cooked chicken breast, diced or shredded
- 8 slices bacon, cooked and crumbled
- 1/2 cup raisins
- 1/2 cup red onion, finely diced
- 3/4 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey or sugar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Optional: 1/2 cup sliced almonds or sunflower seeds
Instructions
- If your broccoli isn’t already chopped, wash it thoroughly under cold running water and pat dry with paper towels. Using a sharp knife, cut the broccoli into bite-sized florets, making sure they’re uniform in size so they cook and mix evenly throughout the salad.
- Cook your bacon in a large skillet over medium-high heat until it’s crispy, about 8-10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate to cool and drain excess grease. Once cooled, crumble the bacon into bite-sized pieces.
- If using fresh chicken, cook and dice your chicken breast. You can boil, grill, or bake chicken breasts until they reach an internal temperature of 165°F. Let cool before dicing. Alternatively, use rotisserie chicken for convenience and time-saving.
- In a large mixing bowl, combine the chopped broccoli florets with the diced chicken, crumbled bacon, raisins, and red onion. Toss gently to distribute all ingredients evenly throughout the mixture.
- In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, black pepper, and garlic powder until smooth and well combined. This creates the creamy dressing that brings all the flavors together.
- Pour the dressing over the broccoli and chicken mixture, starting with about three-quarters of it. Gently fold and toss the salad with a spatula or large spoon, making sure the dressing coats all the ingredients evenly.
- Taste the salad and add more dressing if needed, along with any additional salt and pepper to taste. Remember that flavors develop as the salad sits, so you can always add more seasoning after it’s been refrigerated.
- If using nuts or seeds, gently fold them into the salad just before serving to maintain their crunchiness, or add them as a topping so they stay crispy longer.
- Transfer the finished broccoli salad to an airtight container and refrigerate for at least 2-3 hours, or up to 5 days. Chilling allows the flavors to meld beautifully together.
- Before serving, give the salad a gentle stir and check the seasoning one more time. Serve chilled or at room temperature, and enjoy your homemade Chicken Salad Chick broccoli salad!
Pro Tips
o Fresh broccoli is essential for this recipe—frozen broccoli will become mushy and won’t provide the nice texture contrast that makes this salad so appealing.
o You can customize the sweetness level by adjusting the honey or adding a touch more if you prefer a sweeter salad. Some people also like to add a pinch of sugar instead of honey.
o The dressing can be made ahead of time and stored separately from the salad ingredients. This is especially helpful if you’re prepping for the week—simply toss everything together when you’re ready to eat.
o Bacon is crucial to this recipe’s flavor profile. Using quality bacon or even applewood-smoked bacon can elevate the dish even further. You can cook the bacon ahead of time to save on prep day.
o For a nut-free version, omit the nuts entirely or substitute with seeds like sunflower seeds or pumpkin seeds for a similar crunch.
o This salad is perfect for meal prep. You can portion it into individual containers at the beginning of the week for grab-and-go lunches.
o If the salad seems dry after sitting for a day or two, you can add a bit more dressing or a splash of vinegar to refresh it.
o Red onion adds a nice sharp bite to this salad, but you can substitute with regular yellow onion if you prefer a milder flavor.
o Some people like to add diced apple or celery for extra crunch and freshness. This pairs beautifully with the existing flavors.