Broccoli And Chicken Salad With Lemon Dressing Recipe

• 1 lb Red-skinned potatoes, unpeeled, cut into 1/2-inch cubes
• 1 c. Sliced carrot
• 2 c. Broccoli florets
• 2 c. Skinless roasted chicken, (1/2-inch pcs)
• 1/2 c. Minced red onion
• 2 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
• 1 Tbsp. Thinly sliced garlic
• 2 1/2 Tbsp. Fresh lemon juice
• 1 Tbsp. Minced fresh thyme or possibly 1 tsp. dry

1. Add in water to large Dutch oven to depth of 1 inch and bring to boil.
2. Spread potatoes and carrot proportionately on steamer rack.
3. Place steamer rack in Dutch oven.
4. Cover and steam vegetables till almost tender, about 9 min.
5. Add in broccoli florets to steamer rack; cover and steam till all vegetables are just tender, about 3 min.
6. Transfer vegetables to large bowl and cold to room temperature.
7. Add in chicken and red onion to bowl of vegetables.
8. Combine oil and garlic in small saucepan.
9. Cook over low heat just till garlic begins to sizzle, about 1 minute.
10. Remove from heat and cold slightly.
11. Whisk in lemon juice and thyme.
12. Pour hot dressing over salad and toss to coat.
13. Season salad to taste with salt and pepper.
14. Serves 4.

redskinned potatoes, carrot, broccoli florets, chicken, red onion, extra virgin olive oil, garlic, lemon juice, fresh thyme

Taken from cookeatshare.com/recipes/broccoli-and-chicken-salad-with-lemon-dressing-92531 (may not work)