Salads, Dressings, & Sauces · Page 22
Lemony Chicken-and-Broccoli Salad
Yield: 4 servings
Ingredients
- 3/4 lb broccoli
- 1 1/2 cups mushrooms, sliced, fresh
- 1/2 cup plain yogurt
- 1/4 tsp finely shredded lemon peel
- dash worcestershire sauce
- 1/4 cup toasted pine nuts or sliced toasted almonds
- 12 ounces cooked chicken, cut into julienne strips (about 2 1/2 cups)
- 1/2 cup mayonnaise or salad dressing
- 1 Tbs milk
- dash salt
- dash pepper
- milk
- Romaine leaves
Instructions
Remove outer leaves and tough parts of stalks from the broccoli. Cut the broccoli stalks crosswise into 1/4 inch slices, then break the flowerets into smaller pieces. You should have about 4 cups. In a medium covered sauce pan cook broccoli in a small amount of lightly salted boiling water for 4 to 5 minutes or until nearly tender. Drain and rinse with cold water. Drain again. In a mixing bowl combine the broccoli, chicken and mushrooms.
Dressing: In a small mixing bowl combine mayonnaise or salad dressing, yogurt, 1 tablespoon milk, lemon peel, salt, pepper and worcestershire sauce. Stir until well blended. Pour the dressing over broccoli mixture and toss lightly to coat. Cover and chill for 4 to 6 hours. To serve, if necessary, stir in a few tablespoons of additional milk to moisten. Add nuts and toss lightly. Line a medium salad bowl with lettuce leaves. Transfer the broccoli mixture to the bowl. Yield: 4 servings.
© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 22.