BROCCOLI AND CHICKEN SALAD WITH LEMON DRESSING

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Broccoli and Chicken Salad with Lemon Dressing image

Categories     Salad     Chicken     Citrus     Potato     Poultry     Vegetable     Low Fat     High Fiber     Low/No Sugar     Broccoli     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

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

Steps:

  • 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.

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