Ingredients
Equipment
Method
- **Prepare the Broccoli:** Thoroughly wash your fresh broccoli. Cut off the thick stems and chop the florets into small, bite-sized pieces. If desired, blanch in boiling water for 1-2 minutes, then immediately plunge into ice water. Drain well.4-5 cups fresh broccoli florets
- **Dice the Red Onion:** Peel and finely dice the red onion. Soak in cold water for 10 minutes if you prefer a milder flavor. Drain.0.25 cup red onion
- **Prepare the Chicken:** Shred or dice the cooked chicken breast into uniform pieces. If cooking from scratch, season two chicken breasts with salt and pepper, cook until 165°F (74°C), then cool and shred/dice.2 cups cooked chicken breast
- **Assemble the Salad Base:** In a large mixing bowl, combine the prepared broccoli florets, shredded chicken, dried cranberries, and sunflower seeds (or almonds).4-5 cups fresh broccoli florets, 2 cups cooked chicken breast, 0.5 cup dried cranberries, 0.5 cup sunflower seeds
- **Whisk the Dressing:** In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar (or honey/maple syrup), salt, and black pepper until smooth. Taste and adjust seasonings.0.5 cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 0.5 teaspoon salt, 0.25 teaspoon black pepper
- **Combine and Toss:** Pour the creamy dressing over the salad ingredients. Gently toss until everything is evenly coated.
- **Chill (Optional but Recommended):** Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- **Serve:** Give the salad a final toss before serving and enjoy!
Notes
For meal prep, you can prepare the dressing and the dry salad ingredients separately and combine just before serving to maintain maximum crispness.
