Save on Pinterest

Broccoli Chicken Salad

A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2 servings


  • 1-1/2 cups cubed cooked chicken breast
  • 1-1/2 cups fresh broccoli florets
  • 1/4 cup chopped red onion
  • 2 tablespoons salted sunflower kernels
  • 2 tablespoons golden raisins
  • 2 bacon strips, cooked and crumbled
  • 1/3 cup mayonnaise
  • 1 tablespoon sugar
  • 1 tablespoon red wine vinegar


  • 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.
Nutrition Facts
1-1/2 cups: 353 calories, 13g fat (3g saturated fat), 90mg cholesterol, 551mg sodium, 25g carbohydrate (18g sugars, 4g fiber), 36g protein.

Recommended Video


Click stars to rate
Average Rating:
  • s_pants
    Jun 6, 2015

    I used dried cranberries instead of the golden raisins because that is what I had on hand. The salad came together quickly and was very delicious!

  • VictoriaElaine
    Jun 28, 2013

    No comment left

  • Twtlbug
    Jul 4, 2008

    No comment left

  • bakingmad
    Jan 8, 2008

    I used turkey bacon, rice vinegar, and regular dark raisins to make this delicious salad. For even easier prep, I bought the small amounts of broccoli, red onion, and sunflower seeds needed from the salad bar at my local grocery store. This recipe actually made enough for my husband and me to each have generous servings for two nights.