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MAIN DISH SALADS:
Broccoli and Chicken
Salad with Lemon Dressing
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Broccoli
and Chicken Salad with Lemon Dressing |
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Use roasted
chicken or leftovers for this great main-dish salad...
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1
lb |
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red-skinned potatoes, unpeeled, cut into
½-inch cubes |
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1
cup |
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sliced carrot |
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2
cups |
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broccoli florets |
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2
cups |
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½-inch pieces skinless roasted chicken |
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1
Tbs |
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hoisin sauce |
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1
Tbs |
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honey |
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½
cup |
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chopped red onion |
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2
Tbs |
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extra-virgin olive oil |
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1
Tbs |
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thinly sliced garlic |
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2½
Tbs |
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fresh lemon juice |
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1
Tbs |
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chopped fresh thyme (or 1 teaspoon
dried) |
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1 |
Add water to
large Dutch oven to depth of 1-inch and bring to
a 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. |
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2 |
Mix hoisin
and honey in a small bowl. Brush roasted chicken
with honey- hoisin mixture. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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326.31 |
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Calories From Fat (27%) |
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87.53 |
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% Daily Value |
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Total Fat
9.75g |
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15% |
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Saturated Fat 1.69g |
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8% |
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Cholesterol
59.62mg |
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20% |
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Sodium
156.41mg |
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7% |
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Potassium
1046.29mg |
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30% |
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Carbohydrates
34.78g |
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12% |
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Dietary Fiber 3.33g |
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13% |
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Sugar 6.29g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
31.45g |
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Protein
26.00g |
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52% |
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WW POINTS: 7 |
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