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Home > Salads
Curried Chicken Salad With Broccoli
Yields: 7 servings
Ingredients:
- 3 cups water
- 2 tablespoons lemon juice
- 1 bay leaf
- 1 clove garlic, halved
- 12 black peppercorns
- 1 pound skinned, boned chicken breasts
- 7 cups small fresh broccoli florets
- 3/4 cup chopped red bell pepper
- 1/2 cup nonfat buttermilk
- 1/3 cup nonfat sour cream alternative
- 1/4 cup nonfat mayonnaise
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1/8 teaspoon coarsely ground pepper
Combine first 5 ingredients in a large saucepan; bring to a boil. Reduce heat and add chicken; cover and simmer 15 minutes or until done, turning chicken after 8 minutes. Remove chicken from pan and let cool. Discard cooking liquid. Shred chicken into bite-sized pieces; set aside.
Arrange broccoli in a vegetable steamer over boiling water. Cover and steam 5 minutes or until crisp-tender.
Combine chicken, broccoli, and red bell pepper in a bowl.
Combine buttermilk and next 5 ingredients in a bowl. Add to chicken mixture, tossing gently to coat.
Nutrition information: about 133 calories per 1-cup serving; Calories from fat 15%, Cholesterol 42 mg, Sodium 364mg
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