Broccoli and Chicken Salad with Lemon Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 2 cups broccoli florets
- 1/2 cup chopped red onion
- 1 cup sliced carrot
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons olive oil (preferably extra-virgin)
Preparation Add water to large Dutch oven to depth of 1 inch and bring to boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature. Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper. Per serving: calories, 355; fat, 12 g; cholesterol, 63 mg; sodium, 93 mg Nutritional analysis provided by Bon Appétit
Preparation Add water to large Dutch oven to depth of 1 inch and bring to boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature. Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper. Per serving: calories, 355; fat, 12 g; cholesterol, 63 mg; sodium, 93 mg Nutritional analysis provided by Bon Appétit
