Broccoli Chicken Salad

Broccoli Chicken Salad Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
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.
5

Outstanding

Yield:

Serves 6 (serving size: 3/4 cup)

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional 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

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

Preparation

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

Note:

Betsy Dasenko, Corvallis, OR,

February 2013
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