Broccoli Grape Salad

5 from 3 votes

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.

Prep Time10 mins

Total Time10 mins

Course: Salad

Cuisine: American

Keyword: bacon, broccoli, chicken, Cold, creamy, grape, salad

Servings:

Calories: 216kcal

Author: Cheyanne Holzworth

Equipment

(2) Mixing Bowls

Ingredients

5-6 Cups Broccoli Florets -(about 1 pound or 2 crowns) (SEE NOTES)
1 ½ Cups Red Seedless Grapes – halved (about 9 ounces)
1 ½ Cups Cooked Chicken – shredded or small diced( about 8 ounces) (Or Substitute Cooked & Crumbled Bacon)
3 Greed Onions - dark green parts only, sliced (about scant 1/3 cup)
½ Cup Sliced Almonds – toasted (SEE NOTES)
¼ Cup Red Onion – finely diced

Dressing:

1 Cup Mayonnaise (SEE NOTES)
¼ Cup Granulated Sugar - or Honey, Agave
3 TBS Apple Cider Vinegar
1 TBS Dijon Mustard
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)

Instructions

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!

Notes

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:
1. 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.
2. 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.

Nutrition