Broccoli Chicken Salad
- 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
Dressing (double the amount if you like a lot of dressing in your salad)
- ¼ cup mayonnaise
- 1 Tbsp sugar
- 1 Tbsp vinegar
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.