| Broccoli And Chicken Salad with Lemon Dressing
1 pound of red-skinned potatoes, cut 1/2-inch cubes
1 cup of sliced carrot
2 cups of broccoli florets
2 cups of skinless roasted chicken, diced, cut up, etc
1/2 cup of chopped red onion
2 tablespoons of Extra Virgin Olive oil
1 tablespoon of thinly sliced garlic
2 1/2 tablespoons of fresh lemon juice
1 tablespoon of chopped fresh thyme |
|
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. 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. Serves 4. Bon Appetit June 1995 Converted by MC_Buster. Per serving: 343 Calories (kcal); 28g Total Fat; (68% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
|
