Kale, Broccoli, Chicken Salad with Yogurt Mustard Dressing

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First of all, if you’re ever wondering what to do with your dejected broccoli stems, shred them up and put them in salad. They make a great replacement for cabbage in cole slaw, and they’re awesome in this recipe from Snack Therapy:

Make the dressing:
– Greek yogurt ~1c
– Mustard (any kind) ~1-2tbsp
– Olive oil ~2tbsp
– Lemon juice ~2tbsp
– Honey ~2tsp
– Apple cider vinegar ~1tbsp
– Cayenne, salt, pepper

Make the salad:
– Cooked chicken – we put some breasts in a pan with olive oil, garlic salt, and lemon pepper
– Chopped kale – the smaller the better
– Grated broccoli stems – we just put these in the processor part of my friend Meghan‘s immersion blender (she has the same one I do – smart move!)
– Nuts/seeds/cranberries – we just used a package that had a bunch of stuff in it, including pumpkin seeds, almonds, pecans, and cranberries. They specifically suggest sunflower seeds, but I couldn’t find any at the corner store

Put it all together and voila!

Very positive feedback from Meghan and her roommate – definitely a good one to keep in mind as the weather gets warmer

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