Broccoli Chicken Salad

• Meat

  • 6 strips Bacon
  • 1 cup Chicken breast, cooked boneless skinless

• Produce

  • 3 cups Broccoli
  • 1/4 Onion

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Vinegar

• Other

  • ⅓ cup craisins

Found on letthebakingbeginblog.com

Ingredients

• 3 cups broccoli, florets & shredded stems
• 1 cup chicken breast, skinless, boneless, cooked, shredded
• 6-8 strips bacon, rendered & crispy, chopped
• ¼ onion, sliced thinly
• ⅓ cup craisins
• ¼ cup mayonnaise
• 1 Tbsp sugar
• 1 Tbsp vinegar

Directions

• Lay slices of bacon onto a parchment or aluminum foil lined baking sheet. Bake at 375F for 15-20 minutes, until rendered & crispy. Transfer to a paper towel lined plate and pat the tops with paper towel as well, to absorb extra fat. When cool enough to handle, chop to small pieces.
• Break the broccoli into small florets. Shred the stems on a large holed box grater, or using the food processor fitted with the grater attachment.
• Slice the onion into thin slices.
• Combine the mayo, vinegar & sugar in a bowl. Whisk until homogeneous & smooth.
• Arrange all ingredients around the salad bowl, in piles. Pour dressing over the salad & mix to coat the ingredients. Serve.