Chicken Salad Chick Broccoli Salad
A delicious broccoli salad with a creamy tangy dressing, dried cranberries, shredded cheddar, and sunflower seeds, perfect for barbecues or everyday meals.
Equipment
- Mixing bowl (notes: large)
- Cutting board (notes: for chopping broccoli)
- Knife (notes: sharp)
- Whisk (notes: for dressing)
Ingredients
- 4 cups Fresh broccoli florets notes: chopped into small pieces
- 1/2 cup Mayonnaise notes: can substitute with Greek yogurt
- 2 tbsp Apple cider vinegar
- 1 tbsp Honey notes: or sugar
- 1/4 cup Red onion notes: finely chopped
- 1/4 cup Sunflower seeds notes: roasted, unsalted
- 1/4 cup Dried cranberries
- 1/2 cup Shredded cheddar cheese
Instructions
- Wash and dry the broccoli florets. Chop into small, bite-sized pieces.
- In a large mixing bowl, combine mayonnaise, apple cider vinegar, and honey. Whisk until smooth and creamy.
- Add the chopped broccoli to the bowl, followed by red onion, sunflower seeds, dried cranberries, and shredded cheddar cheese.
- Toss everything together until the broccoli is well coated in the dressing.
- Cover and refrigerate for at least 30 minutes to let the flavors meld.
- Serve cold and enjoy!
Notes
For added crunch, sprinkle extra sunflower seeds just before serving. Store leftovers in an airtight container for up to 3 days.