This Creamy Healthier Broccoli Grape Salad will get rave reviews! Jam packed with fresh broccoli, chicken or bacon, grapes, almonds, onions and a creamy, tangy dressing - it's heavenly deliciousness in every single bite! This quick salad is fresh, colorful, flavorful and the perfect addition to picnics, potlucks, barbecues, lunches and easy weeknight dinners! It only requires 9 ingredients, can be made in advance and it's easily adaptable! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
1 ½CupsCooked Chicken – shredded or small diced( about 8 ounces) (Or Substitute Cooked & Crumbled Bacon)
3Greed Onions - dark green parts only, sliced (about scant 1/3 cup)
½CupSliced Almonds – toasted (SEE NOTES)
¼CupRed Onion – finely diced
¼CupGranulated Sugar- or Honey, Agave
3TBSApple Cider Vinegar
Kosher Salt & Ground Black Pepper
Optional Additions: Cheese (Diced Cheddar, Crumbled Goat Cheese, Grated Parmesan), Crumbled Bacon, Cooked Pasta, Avocado, Dried Fruits, Nuts (SEE POST for full list)
Make the dressing: In a small mixing bowl, whisk together the mayonnaise, sugar, vinegar and Dijon. Season to taste with ½ teaspoon salt and a generous pinch of pepper. Whisk well. Set aside.
Make the salad: In a large mixing bowl, combine the broccoli, grapes, chicken, green onions, almonds, red onions and any optional additions if using. Toss well to combine.
Add dressing: Pour dressing (to taste) over the broccoli salad. Toss or stir well.
Chill: For best flavor, cover and refrigerate the salad for at least 1 hour before serving.
To serve: Toss or stir salad well before serving. Taste and adjust with more dressing or salt and pepper. Serve and enjoy!
To cook broccoli: If you do not like raw broccoli, you can blanch it. To blanch, add broccoli florets to a pot of boiling, lightly salted water. Boil for 45 seconds - 1 minute, or until the broccoli turns bright green in color. Drain and transfer to a bowl of ice water to stop the cooking process. Drain well before making the salad.
To toast almonds:
Stovetop: Place skillet over medium-low heat. Add ½ cup of sliced almonds. Toast, stirring frequently to avoid burning, until almonds are fragrant and golden, about 5 minutes. Remove to plate and season with a generous pinch of salt. Let cool and store in airtight container.
Oven: Preheat oven to 350 degrees Fahrenheit. Add almonds to a large baking sheet in a single layer. Bake for 3 minutes. Remove from oven and shake pan to stir the almonds. Return to the oven and continue to bake in 1-minute intervals, stirring at the 1-minute mark, until almonds are golden in color. Remove to plate and season with a generous pinch of salt. Let cool and store in airtight container.
For a healthier dressing, replace some or all of the mayonnaise with plain Greek yogurt. See post above for a full list of how to customize the dressing.
Nutritional information is an approximation based upon 8 servings.