Wednesday, December 16, 2009

Dill Broccoli and Chicken Salad


This is so good you might even get a kid to eat this.  It's a healthy and light dinner and even tastes better the next day.

Salad:
2 heads broccoli
2 tablespoons peanut oil
3-4 chicken breasts
1 cup parsley, chopped
1 bunch green onions

Dill Dressing:
1/2 cup cottage cheese
1/2 cup mayonnaise
1/2 cup milk
1 tablespoon olive oil
2 tablespoons fresh lemon juice or wine vinegar 
1/8 teaspoon sugar
salt & fresh pepper to taste
1 clove garlic, crushed
1 teaspoon dill weed
(Can use low fat mayonnaise and cottage cheese, omit salt if subbing)
  1. Clean the broccoli and trim off the toughest parts of the stem.
  2. Cut the upper parts of the stems and the tops into small pieces or flowerets.
  3. Blanch in boiling water with the peanut oil.
  4. Simmer for about 5 minutes.  Prepare a medium bowl with ice water for plunging as this cooks.
  5. Drain and plunge the broccoli into the ice water.  This is am important part as it keeps the broccoli a beautiful green and keeps it tender crisp.
  6. Cook the chicken breasts by roasting or poaching. 
  7. De-bone, cut up and cool.
  8. Assemble the salad, add the parsley and onions and toss with dressing.
  9. Chill at least 1 hour before serving.  Keeps well so make it a day or two ahead if you wish.