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Broccoli Chicken Salad

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 25 mins
Yield Serves 6 (serving size: 3/4 cup)
Betsy Dasenko, a reader from Corvallis, Oregon, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if you prefer, but you may want to add a pinch of sugar so the flavors are balanced.

Ingredients

  • 3 tablespoons vegetable oil
  • 1/2 cup peanut butter (any kind)
  • 3 tablespoons reduced-sodium tamari or soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • 1 pound broccoli florets
  • 1 cup frozen peas, thawed
  • 2 cups shredded cooked chicken
  • 1/2 cup roughly chopped cilantro leaves

Nutrition Information

  • calories 345
  • caloriesfromfat 59 %
  • protein 24 g
  • fat 23 g
  • satfat 3.2 g
  • carbohydrate 14 g
  • fiber 4.4 g
  • sodium 632 mg
  • cholesterol 0.0 mg

How to Make It

  1. Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.