Broccoli and Chicken Salad

June 27, 2012

(phase 1-4) serves 4-6

8 cups fresh broccoli, cut into very small flowerets and stems chopped into small pieces
1/2 small red onion, cut into slices and then 1/4 inch dice
2 cans chicken, drained and flaked into small bits
1 packets IP garlic and onion soy nuts
2 cup mushrooms, chopped into 1/4 inch dice
Dressing Ingredients:
1/4 cup Walden Farms mayo
1 cup Walden Farms Sesame Ginger salad dressing
3 tbsp vinegar
1/4 cup Granulated Stevia
Sea salt/pepper to taste

Combine dressing ingredients in processor or in bowl with a wire whisk.

Wash and dry broccoli if needed and then chop broccoli flowerets and stems into very small pieces. Chop onion and mushrooms into small pieces and flake the chicken.

Combine broccoli, onion, mushroom, chicken, and soy nuts in large salad bowl. Mix desired amount of dressing into salad (you may not want all the dressing depending on how wet you prefer your salad.) Salad can be refrigerated for a few hours before serving. This will keep in the refrigerator for a few days, but you may want to add a tablespoon or two of extra dressing after it’s been refrigerated

 

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