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A twist on one of our favorite summer salads, this version adds chicken and a healthier dose of bacon for a great main dish salad. For a crumchier salad, add the sunflower seeds right before serving. Chopped almonds also make a great substitute for the sunflower seeds.
12 ounces bacon
2 pounds broccoli flowerets
1 cup mayonnaise
1/3 cup brown sugar
6 tablespoons apple cider vinegar
2 cups cubed cooked chicken
1/3 cup chopped shallots
1/2 cup golden raisins
1/2 cup sunflower seeds
Cook the bacon until crispy and drain on paper towels. Crumble and set aside. Blanch the broccoli for about 30 seconds in boiling water - or until it turns bright green but not long enough for it to cook or become soft. In a large bowl whisk together the mayonnaise, brown sugar, and vinegar until blended. Add the bacon, broccoli, and rest of the ingredients and toss well to coat. Cover and chill for 3 hours or overnight.
Makes 6 servings.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Chilling Time: 3 hours
Total Time: 3 hours, 15 minutes
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| Crunchy Chicken and Broccoli Salad | Login/Create an account | 1 Comment |
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| | Comments are owned by the poster. We aren't responsible for their content. |
Re: Crunchy Chicken and Broccoli Salad
(Score: 0)
by Anonymous on Jul 14, 2003 - 11:09 AM
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Wow! I love this style of salad but had never thought of adding chicken to make it a dinner salad. What a terrific idea! Will try it with turkey too. I usually just use raw broccoli instead of cooking it though. Is their a reason it needs to be cooked for this salad? Thanks!
- Mel
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