Broccoli and Chicken Salad with Lemon Dressing

Great, lighter salad option:  Broccoli and Chicken Salad with Lemon Dressing

Broccoli and Chicken Salad with Lemon Dressing

Yield: 4 Servings

Prep Time: 15 minutes + cooling time

Cook Time: 15 minutes

Broccoli and Chicken Salad w/ Lemon Dressing

Light salad recipe with fabulous flavors...


  • 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
  • 1 cup sliced carrot
  • 2 cups broccoli florets
  • 2 cups 1/2-inch pieces skinless roasted chicken
  • 1 Tablespoon hoisin sauce
  • 1 Tablespoon honey
  • 1/2 cup chopped red onion
  • 2 Tablespoon extra-virgin olive oil
  • 1 Tablespoon thinly sliced garlic
  • 2 1/2 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried)


  1. Steam potatoes and carrots until almost tender (steamer rack set over simmering water), 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.
  2. Mix hoisin and honey in a small bowl. Brush roasted chicken with honey- hoisin mixture.
  3. 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.
  • Nutritional Information per serving (Serving size: recipe divided into 4 servings) Calories 326, Fat 9.75g, Saturated Fat 1.69g, Sugar 6.29g, Fiber 3.33g, Protein 26g, Cholesterol 60mg, Carbohydrates 34.75g
  • WW POINTS per serving:  Smart Points  9,  Points Plus 8, Old Points Program: 8

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