Try this Broccoli And Chicken Salad with Lemon Dressing recipe, or contribute your own.
Suggest a better descriptionAdd 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. Serves 4. Bon Appetit June 1995 Per serving: 343 Calories (kcal); 28g Total Fat; (68% calories from fat); 6g Protein; 23g Carbohydrate; 0mg Cholesterol; 83mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (743g) | ||
Recipe Makes: 1 servings | ||
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Calories: 96 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.7g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 62.7mg | 2 % | |
Potassium 720mg | 19 % | |
Total Carbohydrate 21.7g | 6 % | |
Dietary Fiber 5.8g | 23 % | |
Sugars, other 15.9g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 96
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