Creamy Vegetarian Broccoli Salad (Chicken Salad Chick Copycat)
Looking for a meat-free version of the famous Chicken Salad Chick’s broccoli salad? This vegetarian twist has all the flavor and texture you love — creamy, crunchy, tangy, and refreshing. Perfect for picnics, potlucks, or a light lunch!
Ingredients
For the Dressing:
- 2 tablespoons sugar
- 2 tablespoons apple cider vinegar
- 1/3 cup mayonnaise
- 1/4 teaspoon black pepper
For the Salad:
- 6 cups broccoli florets
- 1 cup grated sharp cheddar cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup finely chopped red onion optional
- 1/4 cup chopped sunflower seeds
- 1/4 cup chopped dried cranberries
- Fresh dill sprigs optional
Instructions
- In a small bowl, whisk together sugar, apple cider vinegar, mayonnaise, and black pepper until smooth.
- Bring a large pot of salted water to boil. Blanch the broccoli for 2–3 minutes, then place in an ice bath. Drain and dry.
- In a large bowl, mix broccoli, cheeses, and red onion. Add dressing and toss to coat.
- Chill for at least 1 hour. Before serving, top with sunflower seeds, cranberries, and dill if desired.
Notes
- For extra creaminess, use full-fat mayo.
- Add 1/2 tsp smoked paprika for a smoky twist.
- Swap cheddar for Monterey Jack for a new flavor.
- Store leftovers in an airtight container for up to 3 days.