Chicken Breasts And Broccoli Florets With Tangy Carrot Dressing Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Chicken breast2 Pound (2 Whole, 1 Pound Each)
For poaching liquid
 Parsley sprig1
 Broccoli florets/Use mixed broccoli and cauliflower florets2 Cup (32 tbs)
 Sweet red pepper1 , seeded and chopped
For dressing
 Thinly sliced carrots1⁄2 Pound, peeled (Use About 8 In Number)
 Chopped fresh thyme/1/4 teaspoon dried thyme1 Teaspoon
 Chopped fresh basil/1 teaspoon dried basil2 Tablespoon
 Chicken stock1 Cup (16 tbs)
 Tarragon vinegar1⁄4 Cup (4 tbs)
 Olive oil1 Tablespoon
 Salt1⁄4 Teaspoon
 Freshly ground white pepper To Taste (Use As Required)

Nutrition Facts

Serving size

Calories 368 Calories from Fat 70

% Daily Value*

Total Fat 8 g12.1%

Saturated Fat 1.5 g7.7%

Trans Fat 0.1 g

Cholesterol 133.3 mg

Sodium 419.3 mg17.5%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.6 g10.5%

Sugars 5 g

Protein 58 g115.3%

Vitamin A 272.3% Vitamin C 219.8%

Calcium 11% Iron 18.7%

*Based on a 2000 Calorie diet


1. The chicken breast pieces are to be poached for 10 minutes or these are to be poached till its raw pink color is gone
2. On prepared version the chicken breasts will feel firm when pressed with the back of a fork
3. Let the chicken pieces be cool in the stock.
4. Remove and discard the skin and bones, and shred the chicken into bite-size pieces.
5. Take a large bowl and combine the ingredients like broccoli florets, red pepper, and chicken.
6. Put the pieces to be chilled, keep the pot under cover, until ready to use.

7. Take a saucepan and add carrots, garlic, thyme, basil, and stock.
8. Bring it to boil over medium heat, with occasional stirring .
9. Slow the heat, and simmer, keep it uncovered for 15 minutes, till the carrots get tender.
10. Let cool.
11. Add to a blender with steel blade, add vinegar, oil, salt, and pepper in it; puree until it seems smooth.
12. Pour the dressing over the mixture and get them combined.
13. Refrigerate for at least 2 hours before serving

14. Serve chilled