Name: Broccoli and Chicken Salad with Lemon Dressing
Yield: Serves 4
Ingredients: 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; 1/2 cup chopped red onion; 2 tablespoons olive oil (preferably extra-virgin); 1 tablespoon thinly sliced garlic; 2 1/2 tablespoons fresh lemon juice; 1 tablespoon chopped fresh thyme or 1 teaspoon dried

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

Recipe information

Yield
Serves 4

Ingredients

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

1/2 cup chopped red onion

2 tablespoons olive oil (preferably extra-virgin)

1 tablespoon thinly sliced garlic

2 1/2 tablespoons fresh lemon juice

1 tablespoon chopped fresh thyme or 1 teaspoon dried

Preparation

Step 1
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.
Step 2
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.

Nutrition Per Serving

Per serving: calories

355; fat

12 g; cholesterol

63 mg; sodium

93 mg

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes