Healthy Chicken & Broccoli Salad with Parmesan Dressing
The Best-Ever Broccoli Salad (Well, Second Best...)When one of HG Lisa's favorite LA restaurants (Fab's Corner Cucina) closed its doors, she had to say goodbye to the eatery's amazing broccoli salad. Luckily, we were able to re-create it from scratch... and we're pretty sure the HG version is lower in calories! This may become your new favorite salad.
Entire recipe: 344 calories, 13.5g total fat (2g sat. fat), 536mg sodium, 24g carbs, 8g fiber, 6.5g sugars, 34.5g protein
Cook: 20 minutes
3 cups small broccoli florets
One 4-oz. raw boneless skinless chicken breast cutlet
1/8 tsp. garlic powder
1/8 tsp. onion powder
3/4 cup chopped romaine lettuce
3 tbsp. drained and roughly chopped roasted red peppers (previously packed in water)
2 tbsp. sliced black olives
1 1/2 tbsp. white wine vinegar
1 1/2 tsp. olive oil
3/4 tsp. chopped garlic
1/2 tsp. grated Parmesan cheese
Dash dried basil
Dash dried parsley
Dash dried oregano
Dash each salt and black pepper
Bring a medium-large pot of water to a boil. Fill a medium-large bowl with ice and cold water.
Add broccoli to the pot, and cook until bright green and crisp-tender, 30 - 45 seconds. Using a slotted spoon, immediately transfer to the ice water.
Pound chicken to 1/2-inch thickness. Season with garlic powder and onion powder. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
Meanwhile, in a small bowl, combine all dressing ingredients. Whisk until uniform.
Once cool, drain broccoli and pat dry. Transfer to a large bowl.
Add remaining salad ingredients, and toss to mix.
Slice chicken, and place over salad. Drizzle dressing over salad, or serve on the side.
MAKES 1 SERVING
Chew on this:
Oh, look: It's October 18th, National Chocolate Cupcake Day. Sounds like a great excuse for a Chocolate Marshmallow Madness Cupcake!
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