- 3 cups broccoli florets from about 1 medium head
- 3 cups cauliflower florets from about 3/4 of a medium head
- 1/2 sweet or red onion diced (Note 1)
- 3/4 cup dried cranberries
- 1/2 cup sliced almonds or walnuts, pistachios or sunflower seeds
- 1 rotisserie chicken breast sliced (Note 2)
- 4 oz sharp or medium cheddar cubed or shredded, about 1 cup
- 3/4 cup mayonnaise
- 2 Tbsp granulated sugar
- 1 1/2 Tbsp white vinegar
- 1/2 tsp black pepper freshly ground
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Whisk the dressing. In a small bowl, whisk 3/4 cup mayonnaise, 2 Tbsp granulated sugar, 1 1/2 Tbsp white vinegar and 1/2 tsp black pepper until smooth and the sugar dissolves.
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Cut from the stem. Turn the heads upside down and cut 3 cups broccoli florets and 3 cups cauliflower florets off where they meet the main stalk. Cut only through the stems of bigger florets, then pull them apart by hand. If you rinse them, dry them well (Note 3).
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Prep the rest. Dice 1/2 sweet or red onion (Note 1). Slice 1 rotisserie chicken breast thin. Cut 4 oz sharp or medium cheddar into 1/4-inch cubes, or shred it on the large holes of a box grater.
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Toss. In a large bowl, combine the florets, onion, chicken and cheese with 3/4 cup dried cranberries and 1/2 cup sliced almonds. Pour in about 3/4 of the dressing and toss. Taste, then add more if needed.
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Serve. Serve right away, or cover and refrigerate until serving (Note 4).
1. Onion: sweet and red onions are both mild enough to eat raw, and red adds color. Green onions work too. For an even milder raw onion, soak the diced onion in ice water for 10 minutes, then drain and pat dry.
2. Chicken: swap in the same amount of sliced turkey breast or cubed ham, or 1/2 cup crispy chopped bacon for the classic bacon version. Add bacon right before serving so it stays crisp.
3. Florets: water left on the florets thins the dressing and makes the salad watery. Spin or pat them completely dry.
4. Make ahead: up to a day ahead, chop the vegetables, cube the cheese, slice the chicken and whisk the dressing. Store them separately in the fridge, then toss right before serving and add the almonds last.
5. Storage: dressed salad keeps in an airtight container in the fridge for up to 3 days. Stir before serving. Do not freeze.