Chicken Salad Chick Broccoli Salad Recipes

CHICKEN BROCCOLI SALAD

Steps:

• Combine broccoli, chicken, walnuts, and green onions in a large bowl.
• Whisk mayonnaise, vinegar, and sugar together in a bowl until well blended.
• Pour mayonnaise dressing over broccoli mixture; toss to coat.
• Cover and refrigerate until chilled, if desired. Sprinkle with crumbled bacon to serve.

BROCCOLI SALAD

Steps:

• Place broccoli, bacon, and cheese into large bowl.
• In smaller bowl combine the rest of the ingredients and whisk until smooth and sugar is dissolved.
• Pour mayonnaise mix into broccoli and stir well.
• Best if served chilled.

BROCCOLI SALAD (LIKE CHICKEN SALAD CHICK)

Steps:

• 1. Cook bacon until medium crispy. Cool and chop into small pieces and set aside.
• 2. Cut fresh broccoli flowerettes into very small flowerettes and slice and chop stems very small.
• 3. Dump broccoli & cheese into a large bowl and add dressing by tablespoons until broccoli is well covered by not soaking wet.
• 4. Fold in chopped bacon and refrigerate for a couple of hours and then enjoy!!!

BROCCOLI CHICKEN SALAD

Steps:

• In a bowl, combine the first six ingredients. Combine the mayonnaise, sugar and vinegar; add to chicken mixture and toss to coat. Refrigerate until serving.

WARM CHICKPEA AND BROCCOLI SALAD

Steps:

• Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches. Add the bay leaf and bring to a boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until the chick peas are tender, 30 minutes to an hour. Remove the bay leaf.
• Meanwhile, place the red onions in a bowl and cover with cold water. Soak 5 minutes, then drain and rinse. Dry on paper towels.
• Make the dressing. Mix together the lemon juice, vinegar, mustard, garlic, salt, and pepper. Whisk in the olive oil (or the oil and buttermilk or yogurt). Set aside.
• When the beans are tender, add the broccoli. Turn up the heat, cover and simmer or steam (depending on how much water is left in the pan) 5 minutes, until the broccoli is tender but still bright. Drain the beans and broccoli and toss with the dressing. Add the herbs and the Parmesan, toss again, and serve warm.

GRILLED CHICKEN AND BROCCOLI SALAD

Steps:

• Preheat grill pan. Season chicken cutlets with salt and pepper and place on grill, cook on each side for 3-4 minutes each.
• In a small bowl, rehydrate raisins with water or extra white wine vinegar.
• In a large bowl, toss together the broccoli florets, chopped red onion, raisins, cheddar cheese and cherry tomatoes.
• In another small bowl, whisk together: mayonnaise, white wine vinegar and sugar. Pour over broccoli mixture and toss together. Slice chicken and serve on top of salad.

CRISPY CHICKEN-AND-BROCCOLI SALAD

Steps:

• Whisk together honey, vinegar, mustard, salt, and pepper in a large bowl until blended and smooth. Drizzle in oil, whisking until emulsified, 30 seconds. Stir in broccoli, grapes, cheese, almonds, and onion. Cover; chill at least 2 hours or up to overnight. Stir in chicken before serving.