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Broccoli And Chicken Salad Recipe
|Peanut oil||2 Tablespoon|
|Cottage cheese and dill dressing||1⁄2 Cup (8 tbs), refrigerated (Adjust Quantity As Needed)|
|Parsley||1 Cup (16 tbs), chopped|
|Green onions||4 Small, chopped|
Serving size: Complete recipe
Calories 1112 Calories from Fat 358
% Daily Value*
Total Fat 40 g62%
Saturated Fat 8.3 g41.5%
Trans Fat 0.1 g
Cholesterol 312 mg
Sodium 976.6 mg40.7%
Total Carbohydrates 42 g14.1%
Dietary Fiber 15.4 g61.4%
Sugars 13.4 g
Protein 146 g292.7%
Vitamin A 201.1% Vitamin C 850.2%
Calcium 55% Iron 64.7%
*Based on a 2000 Calorie diet
Cut the upper parts of the stems and the tops into small pieces or flowerets.
Blanch in boiling water with the peanut oil.
Simmer for about 5 minutes, and then drain and plunge into cold water.
Drain, and chill.Cook the chicken breasts by either roasting or poaching.
Debone, cut up and chill.
Assemble the salad, add the parsley and onions, toss with the dressing.