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