Broccoli Chicken Salad
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.
Yield: Serves 6 (serving size: 3/4 cup)
Total:
Recipe from
More From Sunset
Recipe Time
Total:
25 Minutes
Nutritional Information
Amount per serving
- Calories: 345
- Calories from fat: 59%
- Protein: 24g
- Fat: 23g
- Saturated fat: 3.2g
- Carbohydrate: 14g
- Fiber: 4.4g
- Sodium: 632mg
- Cholesterol: 0.0mg
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.
Broccoli Chicken Salad Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy, Family
- MAIN INGREDIENT: Poultry
- DIETARY CONSIDERATION: Low Cholesterol
- PUBLICATION: Sunset
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