Nutrition Facts
Ingredients
Peanut Dressing
- 2 tablespoons low-sodium natural peanut butter
- 2 teaspoons soy sauce (lowest sodium available)
- 1 tablespoon plain rice vinegar or fresh lemon juice
- 2-3 tablespoons water
Thai Chicken and Broccoli Salad
- OR2 cups chopped, fresh broccoli
- 12 ounces frozen broccoli florets (thawed, drained)
- OR2 cups chopped cooked skinless chicken breast, cooked without salt, all visible fat discarded
- 20 ounces salt-free white meat chicken (drained)
- 1 15-ounce can no-salt-added sweet peas, rinsed and drained
- 1 11-ounce can mandarin orange slices in their own juice or light syrup, drained
- 1/4 cup chopped onion (white or yellow or green onions)
Directions
Peanut Dressing
- In a small bowl, whisk together the peanut butter, vinegar, and soy sauce.
- Starting with 2 tablespoons water, whisk in enough to thin the dressing to your desired consistency.
Thai Chicken and Broccoli Salad
- In a large bowl, stir together the salad ingredients.
- Pour the dressing over the salad, tossing to combine.
Cooking Tip: Some brands of peanut butter are thicker than others, so you may need to add more water to thin the dressing.
Keep it Healthy: If you're using fresh broccoli, chop up the stems as well as the crowns. They add flavor and texture to the salad and are quite nutritious.
Tip: Buying a package of precut broccoli can be more expensive, but it will save you time.