| Yield | 0 |
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| Recipes | Salads |
| Yield | 0 |
|---|---|
| Recipes | Salads |
Curried Chicken Salad With Broccoli
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.