A colorful and crunchy salad bursting with broccoli, cauliflower, cooked chicken or beef, cheese, and nuts all tossed in a tangy, creamy dressing—bright, hearty, and perfectly satisfying.
Why You’ll Love This Recipe
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Crisp raw broccoli and cauliflower florets deliver satisfying texture
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Filled with savory chicken or beef, cheddar, and nuts for bold flavor and protein
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Creamy, slightly sweet dressing ties everything together
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Make-ahead friendly and holds up well in the fridge
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Crowd-pleasing side dish or light meal option
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Naturally low-carb and uses clear pantry ingredients
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Add-ins like dried fruit or seeds customize it easily
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Vibrant appearance and balanced flavors
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Great for potlucks, BBQs, or weekly meal prep
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Comes together quickly without cooking vegetables
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salad base:
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3 cups small broccoli florets
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3 cups small cauliflower florets
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1½ cups cooked and chopped chicken breast or steak
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1 cup shredded sharp cheddar cheese
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¼ cup chopped red onion or scallion
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¼ cup toasted almonds, walnuts, or pecans (or seeds)
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Optional: ¼ cup dried cranberries or raisins for sweetness
For the creamy dressing:
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½ cup mayonnaise (or vegan mayo)
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¼ cup sour cream or plain yogurt (dairy-free alternate if needed)
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1–2 tablespoons apple cider vinegar or lemon juice
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1 tablespoon honey or maple syrup
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½ teaspoon Dijon mustard (optional)
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Salt and pepper to taste
Directions
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Combine salad ingredients: In a large bowl, mix broccoli, cauliflower, chicken or beef, cheddar, onion, nuts, and dried fruit if using.
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Whisk dressing: In a small bowl, whisk together mayonnaise, sour cream, vinegar, honey, mustard (if using), salt, and pepper until smooth.
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Toss salad: Pour dressing over the veggie mixture and toss until every piece is evenly coated.
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Chill: Refrigerate for at least 30 minutes before serving to let flavors meld and vegetables soften slightly.
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Serve: Stir again just before plating and top with a few extra nuts or protein for crunch and flavor.
Servings And Timing
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Servings: 6–8 side-dish portions
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Prep Time: 15 minutes
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Chill Time: 30 minutes (up to overnight for more flavor)
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Total Time: ~45 minutes
Variations
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Swap cheddar for crumbled feta, blue cheese, or diced mozzarella
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Use Greek yogurt instead of sour cream for tangy lightness
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Replace chicken with steak strips, ground beef, or plant-based protein
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Add chopped apple or pear for fruit freshness
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Stir in chopped celery or carrot for extra crunch and color
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Toss with pumpkin or sunflower seeds if nut-free
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Use maple syrup or agave if keeping plant-based
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Add spicy poppyseed dressing or ranch powder mix for variation
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Fold in fresh herbs like parsley, dill, or chives
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Use shredded Brussels sprouts instead of broccoli for a twist
Storage/Reheating
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Store salad in an airtight container in the refrigerator for up to 3–4 days
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Dressing-coated salad softens over time—serve within 2–3 days for best texture
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Stir before serving again and add extra crunchy toppings if desired
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Salad is best served cold or chilled—no reheating required
FAQs
Can I make this ahead of time?
Yes—prepare and chill the salad a few hours or overnight before serving. It tastes best when flavors meld.
Will the vegetables get soggy?
They soften slightly over time, but if you prefer extra crunch, toss them lightly with dressing and add crunchy toppings just before serving.
Can I use rotisserie chicken?
Yes—it’s a convenient and flavorful option for the protein in this salad.
Is this gluten-free?
Yes—all ingredients are naturally gluten-free. Just verify any packaged add-ins if needed.
How can I make it dairy-free?
Use vegan mayo and non-dairy yogurt or sour cream, and omit cheese or use a dairy-free substitute.
Can I freeze this?
No—the veggies lose their crispness and the dressing separates when frozen. Best kept refrigerated.
Can I use a different cheese?
Absolutely—blue cheese, feta, or pepper jack all work depending on your flavor preferences.
Can I reduce sweetness in the dressing?
Yes—reduce or omit the honey/maple syrup. Add a little more vinegar for bright balance if needed.
Can I add fruit to the salad?
Yes—dried cranberries, fresh apple slices, or pomegranate seeds complement the textures and flavors.
How should I serve it?
Serve as a chilled side dish, hearty salad for light meals, or spoon into lettuce wraps or pita pockets.
Conclusion
Loaded Broccoli Cauliflower Salad with chicken or beef offers the same vibrant crunch and creamy texture of the original with extra savory richness. Customizable, colorful, and perfect for meal prep or potlucks, it’s a delicious and protein-packed way to enjoy raw veggies in style.
Print
Loaded Broccoli Cauliflower Salad
- Total Time: 45 minutes (including chilling)
- Yield: 6–8 servings
Description
A colorful and crunchy salad bursting with broccoli, cauliflower, cooked chicken or beef, cheese, and nuts all tossed in a tangy, creamy dressing—bright, hearty, and perfectly satisfying.
Ingredients
3 cups small broccoli florets
3 cups small cauliflower florets
1½ cups cooked and chopped chicken breast or steak
1 cup shredded sharp cheddar cheese
¼ cup chopped red onion or scallion
¼ cup toasted almonds, walnuts, or pecans (or seeds)
¼ cup dried cranberries or raisins (optional)
For the dressing: ½ cup mayonnaise or vegan mayo; ¼ cup sour cream or plain yogurt; 1–2 tablespoons apple cider vinegar or lemon juice; 1 tablespoon honey or maple syrup; ½ teaspoon Dijon mustard (optional); Salt and pepper to taste
Instructions
- In a large bowl, combine broccoli, cauliflower, chicken or beef, cheddar, onion, nuts, and dried fruit if using.
- In a small bowl, whisk together mayonnaise, sour cream, vinegar, honey, mustard (if using), salt, and pepper until smooth.
- Pour the dressing over the salad and toss until evenly coated.
- Refrigerate for at least 30 minutes to allow the flavors to meld and vegetables to soften slightly.
- Stir before serving and garnish with extra nuts or protein if desired.
Notes
Use Greek yogurt instead of sour cream for a lighter version.
Swap cheddar with feta or blue cheese for different flavor profiles.
Add chopped apple or celery for extra crunch and freshness.
For a nut-free version, use pumpkin or sunflower seeds.
Can be prepped ahead and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 40mg
