Yield: 4 Servings
Prep Time: 15 min + cooling time
Cook Time: 15 min
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 per serving: 326
Fat per serving: 9.75g
Saturated Fat per serving: 1.69g
Sugar per serving: 6.29g
Fiber per serving: 3.33g
Protein per serving: 26g
Cholesterol per serving: 60mg
Carbohydrates per serving: 34.75g
WW POINTS per serving:
Points Plus Program: 8 Old Points Program: 8