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| Photo by K. Ercius |
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)
- Clean the broccoli and trim off the toughest parts of the stem.
- 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. Prepare a medium bowl with ice water for plunging as this cooks.
- 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.
- Cook the chicken breasts by roasting or poaching.
- De-bone, cut up and cool.
- Assemble the salad, add the parsley and onions and toss with dressing.
- Chill at least 1 hour before serving. Keeps well so make it a day or two ahead if you wish.
