Broccoli Chicken Salad
Broccoli Side Salad without Chicken
This salad is as beautiful as it’s nutritious and delicious! Revised from the good old days of raisins and sunflower seeds to a main dish with chicken. But works as a side dish without the chicken if you prefer. Crunchy multi-flavor with a sweet-n-sour dressing. Perfect for the barbecue season ahead!
4-8 Slices of bacon-cooked crispy, cooled and broken into small pieces or bits
4 Cups of broccoli-very small flowerets, or chopped to include some stems
1 Bunch green onions-sliced-about one cup
1/2 Cup toasted pecan pieces
1 Cup dried cranberries
1 Cup cooked chicken breast-chopped into bite size pieces
3/4 Cup mayonnaise-a less sweet brand
2 Tablespoons cider vinegar
2 Tablespoons sugar
1/2 Teaspoon of salt
1/4-1/2 Teaspoon pepper
Toast pecans in a small skillet over low heat until slightly browned and you can smell the toasting nuts. Cool and set aside.
In a large bowl add all six ingredients.
Mix the dressing ingredients in a separate small bowl until creamy and sugar is dissolved.
Pour dressing over the six ingredients and mix thoroughly.