Kellys Broccoli Salad Recipes

KELLY'S BROCCOLI SALAD

Steps:

• Chop broccoli florets into small bite-size pieces and place into a large bowl.
• Add chopped onion to bowl.
• Fry bacon to a crisp state, drain, cool and crumble into bowl on top of vegetable mix.
• DO NOT MIX IN!
• Cover and refrigerate until ready to serve.
• In another bowl, combine miracle whip, salt, vinegar, and sugar.
• Mix well, cover, and refrigerate also.
• When ready to serve, mix dressing thoroughly throughout broccoli mix and serve.
• Enjoy!

BROCCOLI SALAD

Steps:

• Cut the broccoli into florets. Blanch in boiling salted water until barely tender, about 20 seconds. Shock them in a bowl of ice. Drain and reserve.
• Combine all other ingredients, mixing well. Fold in the broccoli. Season to taste with salt and pepper.

KELLY'S FAMOUS CHICKEN SALAD

Steps:

• Preheat oven to 375 degrees.
• Place washed chicken breasts on baking sheet. Pat dry.
• Rub with olive oil. Sprinkle with salt and pepper.
• Roast for 30-40 minutes (depending on size of chicken breasts).
• Cool. Remove skin and debone. Cut into bite sized chuncks.
• While chicken is roasting, dice celery, chop scallions- toss into a bowl.
• Mix together mayonaise (use a godd quality), rice vinegar, ginger powder, garlic, and salt and pepper.
• Toss in chicken and almonds in with the chopped veggies and add the dressing.
• Enjoy!

BACON AND BROCCOLI SALAD

Steps:

• Add the bacon to a large skillet and cook over medium-low heat, flipping it as needed, until all the fat has rendered, about 8 minutes. Transfer the bacon to a paper towel-lined plate. Let cool, then crumble.
• Meanwhile, stir together the broccoli, scallions, onions and grapes in a large bowl.
• Whisk together the mayonnaise, sugar, milk and vinegar in a medium bowl. Taste and season the dressing with salt and pepper.
• Add the dressing to the salad, toss to combine and then stir in the mozzarella, almonds and crumbled bacon. Serve immediately or cover and refrigerate until ready to serve, ideally, up to 1 day in advance.