Broccoli Pecan Chicken Salad is a hearty, crunchy, and colorful dish. Tossed in a tangy-sweet dressing, this salad is a satisfying blend of savory, sweet, and crunchy—perfect for lunch, picnics, or a light dinner.
4 cups Fresh Broccoli Florets (about 2 small heads)
1 (12.5 oz) can Chicken, drained and flaked
½ cup Bell Pepper, finely chopped
½ cup Colby Jack Cheese, shredded
1/3 cup Dried Cranberries or Raisins (optional, for a little sweetness)
1 cup Pecans, roughly chopped (toasted if you like extra flavor)
½ cup Mayonnaise (or plain Greek yogurt for a lighter option)
1 tbsp Apple Cider Vinegar
1 tbsp Honey or Sugar (adjust to taste)
Salt & Pepper, to taste
Instructions:
- Chop florets into bite-sized pieces. Blanch them if you prefer a softer texture (boil for 1 min, then shock in ice water), or leave raw for extra crunch.
- In a large bowl, toss the broccoli, canned chicken, bell pepper, Colby jack, cranberries (if using), pecans, sugar and mix in wet ingredients.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors mingle.
- Enjoy!