Chicken Salad With Broccoli
"This main dish salad looks very attractive and tastes even better. Simple, readily available ingredients that are more than the sum of their parts. Easy to make but there is a trick. The broccoli must be green and crisp for the recipe to WOW. Fresh dill can certainly be used but I rarely have it on hand as I do dried dill."
photo by *Parsley*
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 whole chicken breasts
- 414.03 ml broccoli, broken into flowerets
- 7.39 ml dried dill
- 1 lemon, juice of
- 1 medium red onion, chopped small
- 177.44 ml sour cream
- 118.29 ml mayonnaise
- salt and pepper
directions
- Cook the chicken breasts by your preferred method. I usually poach them. Also, cook the broccoli flowers as you wish BUT keep them bright green with a bit of crunch.
- Mix cooked cubed chicken and broccoli together with remaining ingredients. Best served chilled.
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Reviews
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This recipe was easy to make, but I didn't like the taste. It was a little bitter/sour. I would not make it again. -
I like this. Easy to make, very delish. I steamed broccoli, then plopped it in ice water to keep it bright greeen. Putonion and broccoli in small food processor as I need items small as I have a swallowing problem. This is definetly a keeper and good enough for "covered dish luncheons" Thanks my adopted child, you did your momma proud.
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I made this for my mom and I for lunch and oh my gosh is it delicious! The dill flavor is wonderful. We served it with broccoli soup and they were great together. I steamed the broccoli until it was tender-crisp but was still a pretty bright green. I used reduced fat sour cream and light mayonnaise with great results. By leaving out the chicken and broccoli this would also make a wonderful veggie dip. Thanks for sharing this recipe! -
Fantastic! It's a terrific combination of flavors. I cut my broccoli flowerets very small and blanched them in boiling water for 2 minutes. I really didn't measure the broccoli, but I'm sure that I used more than called for. I used reduced fat sour cream. Thanx for a new salad recipe. I'll make this again.
RECIPE SUBMITTED BY
Salesgirl
United States
I have been married for 40 years and live in wonderful Costa Mesa, CA. We are near enought to the ocean to smell the salt air. I work full time in a family-owned business located a half mile from my home.
We share a community garden plot with SIL. It is a pleasure to pickle the bounty from our garden each summer. Love to cook, play board games, tend the garden and read mystery novels. We spend as much time as we can at the beach. Love the ocean!
We have two sons and a new daughter-in-law. My eldest son is living in Qatar and happily selling and playing on boats. My youngest son is a private chef in Malibu. We are occasionally lucky enough to have him cook for us!
My 87 year old Mother still loves to cook and can. My in-laws have moved near us and it is a continuing joy to have extended family around us.
I have hundreds of cookbooks and love Fine Cooking Magazine. My loyalties are shifting to Zaar. I've have several favorite chefs here.
Elvis, a five year old Desert Tortoise, is our family pet. Although DT's are endangered in the wild they are not endangered in captivity.
No real pet peeves - life is too short and I'm busy smelling the flowers!
