Broccoli and Chicken Salad with Lemon Dressing


  • 2 ½ tablespoons fresh lemon juice
  • 1 pound red-skinned potatoes
  • 2 cups 1/2-inch pieces skinless roasted chicken
  • 1 tablespoon fresh thyme
  • ½ cup red onion
  • 1 cup sliced carrot
  • 2 cups broccoli florets
  • + 2 more ingredients
    • 2 tablespoons olive oil
    • 1 tablespoon garlic

Add 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 ...

View full recipe at Epicurious


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