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 Sunset

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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

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