This Broccoli Salad combines crunchy, creamy, sweet, and savory flavors in one irresistible bowl. Loaded with fresh broccoli, sharp cheddar, cranberries, smoked chicken, and sunflower seeds, it’s tossed in a tangy, slightly sweet dressing that brings it all together.
Perfect for cookouts, potlucks, or weekday lunches, this salad is a refreshing twist on the classic version hearty enough to serve as a main dish and flexible enough to pair with almost anything. The creamy dressing balances all the bold textures and flavors, making each bite satisfyingly delicious.
Why You’ll Love This Broccoli Salad
This Broccoli Salad brings together crunch, creaminess, and a perfect balance of sweet, tangy, and smoky notes. It’s vibrant, easy to prepare, and versatile enough to fit any occasion from summer barbecues to winter potlucks.
The combination of fresh veggies, cranberries, cheddar, and smoky chicken ensures every bite has texture and flavor. It’s proof that simple, fresh ingredients can create a truly unforgettable salad that’s as beautiful as it is delicious.
Ingredients
Salad
- 5–6 cups broccoli florets (about 1 lb or 450 g)
- 1 cup sharp cheddar cheese, thick-shredded (115 g)
- ⅔ cup dried cranberries (85 g)
- ½ cup smoked chicken, diced or shredded
- ½ cup salted sunflower seeds (60 g)
- ⅓ cup red onion, diced (50 g)
Dressing
- ¾ cup mayo (olive oil mayo recommended) (175 g)
- ¼ cup sour cream (70 g)
- 1½ tablespoons white wine vinegar
- 3 tablespoons sugar (40 g)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Step-by-Step Method
Step 1: Prepare the broccoli
Chop the broccoli into small, bite-sized florets, removing any tough stems. For a slightly softer texture, blanch them briefly: boil for 30 seconds, drain, and cool immediately in ice water. Drain well before mixing.
Step 2: Prep other ingredients
Dice the red onion finely so it blends evenly into the salad without overpowering the flavor. Grate the cheddar cheese using the coarse side of your grater thicker shreds create extra creaminess when coated with the dressing. Have your smoked chicken, cranberries, and sunflower seeds ready.
Step 3: Make the dressing
In a small bowl, whisk together the mayo, sour cream, white wine vinegar, sugar, salt, and pepper. The result should be smooth, creamy, and slightly tangy-sweet. Adjust the sugar or vinegar to taste some prefer a sweeter, others a more tangy finish.
Step 4: Combine the salad
In a large mixing bowl, add the broccoli florets, diced red onion, shredded cheddar cheese, smoked chicken, cranberries, and sunflower seeds. Pour the dressing over the ingredients. Toss thoroughly until everything is evenly coated and the flavors are distributed.
Step 5: Chill before serving
Cover the bowl and refrigerate for at least 30 minutes before serving. This allows the dressing to soak into the ingredients, softening the broccoli slightly and melding the flavors beautifully.
Step 6: Serve
Give it a final toss before serving. Garnish with extra sunflower seeds or a sprinkle of cheese if desired. Serve cold as a refreshing side or light main dish.
Expert Tips for Success
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Don’t overdress the salad: Start with two-thirds of the dressing, then add more if needed. The broccoli will release slight moisture as it chills.
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Use smoked chicken for depth: It adds a subtle, savory flavor that balances the sweetness from raisins and dressing. Rotisserie chicken works in a pinch.
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Customize texture: For extra crunch, mix in crisp-cooked bacon bits or roasted almonds.
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Let it chill: Thirty minutes (or even overnight) in the fridge makes a huge difference in bringing all the flavors together.
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Blanching helps mild flavor: If raw broccoli feels too sharp, a quick blanch keeps it crisp-tender while softening its bite.
Tasty Variations to Try
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Classic broccoli salad: Skip the chicken for a simpler, vegetarian version that still delivers on flavor.
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Apple crunch version: Add diced fresh apples for a juicy, refreshing bite.
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Greek yogurt dressing: Replace half the mayo with Greek yogurt for a lighter dressing that’s still creamy.
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Bacon lover’s twist: Add 4–6 slices of cooked, crumbled bacon for salty crunch and smoky richness.
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Nut swap: Replace sunflower seeds with chopped pecans or cashews for a slightly different texture and flavor.
Serving Ideas
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Potluck favorite: A classic for barbecue tables, picnics, and family reunions.
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Everyday lunch: Serve alongside grilled chicken or salmon for a complete meal.
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Holiday side: Pairs perfectly with turkey.
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Picnic dish: Because it’s sturdy and chilled, it travels well and stays fresh outdoors.
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Meal prep ready: Divide into containers for quick grab-and-go lunches all week.
Frequently Asked Questions
Can I make Broccoli Salad ahead of time?
Yes! In fact, it tastes even better after chilling for a few hours. Make it up to a day in advance and store it covered in the refrigerator until ready to serve.
Can I use frozen broccoli?
Frozen broccoli doesn’t hold the same crisp texture once thawed, so fresh broccoli works best for this salad.
How do I store leftovers?
Store the salad in an airtight container in the refrigerator for up to 3 days. Stir before serving to redistribute the dressing.
Can I make this dairy-free?
Yes. Use vegan mayo and skip the cheddar or replace it with dairy-free cheese shreds. The dressing and flavors will still tie beautifully together.
Can I substitute the mayo?
If you prefer a lighter option, replace part or all of the mayo with Greek yogurt for extra protein and tang. Just add an extra teaspoon of vinegar or lemon juice for brightness.
Broccoli Salad
- Total Time: 50
- Yield: 6 servings 1x
Description
Vibrant, creamy salad with crisp broccoli, sharp cheddar, sweet cranberries, smoky chicken, and crunchy sunflower seeds in a tangy-sweet dressing. Hearty as a main or refreshing as a side, perfect for potlucks and lunches.
Ingredients
Salad
5–6 cups broccoli florets (about 1 lb / 450 g)
1 cup sharp cheddar cheese, thick-shredded (115 g)
⅔ cup dried cranberries (85 g)
½ cup smoked chicken, diced or shredded
½ cup salted sunflower seeds (60 g)
⅓ cup red onion, diced (50 g)
Dressing
¾ cup mayo (olive oil mayo recommended) (175 g)
¼ cup sour cream (70 g)
1½ tbsp white wine vinegar
3 tbsp sugar (40 g)
¼ tsp salt
¼ tsp black pepper
Instructions
- Cut broccoli into bite-sized florets. Optional: blanch 30 seconds, cool in ice water, drain well to soften slightly.
- Dice red onion finely. Grate cheddar coarsely. Prepare chicken, cranberries, and sunflower seeds.
- Whisk mayo, sour cream, vinegar, sugar, salt, and pepper until smooth. Adjust sweetness or tanginess to taste.
- Combine broccoli, onion, cheddar, chicken, cranberries, and sunflower seeds in large bowl.
- Pour dressing over salad and toss to coat evenly.
- Cover and refrigerate at least 30 minutes to develop flavors.
- Toss again before serving. Garnish with extra sunflower seeds or cheese if desired.
Notes
Start with ⅔ of dressing and add more if needed.
Smoked or rotisserie chicken adds savory depth.
Add cooked bacon or roasted nuts for extra crunch.
Blanch broccoli briefly to soften while retaining bite.
Store leftovers refrigerated up to 3 days.
- Prep Time: 20
- Cook Time: 2
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 325
- Sugar: 13g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 45mg
Keywords: broccoli cranberry salad, creamy broccoli salad, smoked chicken broccoli salad, healthy summer salad, holiday side salads
