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
