Broccoli Chicken Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Betsy Dasenko, a reader from Corvallis, Oregon, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if you prefer, but you may want to add a pinch of sugar so the flavors are balanced.
How to Make It
1
Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.
Ingredients
3 tablespoons vegetable oil
1/2 cup peanut butter (any kind)
3 tablespoons reduced-sodium tamari or soy sauce
2 tablespoons lime juice
2 teaspoons minced fresh ginger
1 garlic clove, minced
1 pound broccoli florets
1 cup frozen peas, thawed
2 cups shredded cooked chicken
1/2 cup roughly chopped cilantro leaves
Directions
1
Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.
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