Zesty Broccoli Chicken Salad

In North Carolina, broccoli can be grown in the spring or the fall, which means it can often be found fresh for this sweet and savory salad!

Makes 4 Servings

Ingredients

• 3 boneless, skinless chicken breasts, cooked and chilled. Check out our time-saving tip!
• 3 green onions, sliced
• 1½ cups small broccoli florets
• 2 medium carrots, peeled and cut into strips
• 1 red bell pepper, cut into strips
• 2 cups shredded cabbage
• 1/2 cup fat free Asian or sesame seed salad dressing
• 1/4 cup 100% orange juice
• 1/4 cup chopped fresh cilantro

Directions

1. Cut chicken breasts into small strips. Place in a medium bowl with onions, broccoli, carrots, bell peppers, and cabbage.
2. In a small bowl, stir together dressing and juice. Pour over salad and toss well to coat.
3. Stir in cilantro. Serve immediately or chilled. Salad will keep up to 4 days, refrigerated.

MAKE IT YOUR OWN

• Running short on time? Some days, cooking, chilling, and shredding chicken is a big task. In a pinch, consider purchasing a plain rotisserie chicken. It is cooked and ready to shred. Any extra chicken you have can be frozen in freezer safe bags or containers. It can be thawed, later, in the fridge to be used in other recipes... OR another round of salad!
• Explore your favorite flavors. Try adding halved grapes or mandarin slices for a burst of sweet. Add nuts for additional crunch and nutrition.

Adapted from: Everyday Healthy Meals, Network for a Healthy California, 2007.