Broccoli And Chicken Salad With Lemon Dressing Recipe

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Servings: 1


Cost per recipe $2.85 view details
  • 1 lb Red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
  • 1 c. Sliced carrot
  • 2 c. Broccoli florets
  • 2 c. Skinless roasted chicken, (1/2-inch pcs)
  • 1/2 c. Minced red onion
  • 2 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
  • 1 Tbsp. Thinly sliced garlic
  • 2 1/2 Tbsp. Fresh lemon juice
  • 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry


  1. Add in water to large Dutch oven to depth of 1 inch and bring to boil.
  2. Spread potatoes and carrot proportionately on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables till almost tender, about 9 min. Add in broccoli florets to steamer rack; cover and steam till all vegetables are just tender, about 3 min. Transfer vegetables to large bowl and cold to room temperature.
  3. Add in chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just till garlic begins to sizzle, about 1 minute. Remove from heat and cold slightly. Whisk in lemon juice and thyme. Pour hot dressing over salad and toss to coat. Season salad to taste with salt and pepper.
  4. Serves 4.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 720g
Calories 1069  
Calories from Fat 683 64%
Total Fat 76.29g 95%
Saturated Fat 17.7g 71%
Trans Fat 0.0g  
Cholesterol 241mg 80%
Sodium 351mg 15%
Potassium 1529mg 44%
Total Carbs 31.92g 9%
Dietary Fiber 7.5g 25%
Sugars 13.26g 9%
Protein 65.54g 105%
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