Delicious Living
Shaved Broccoli-Stem Salad with Chicken & Lemon-Avocado Dressing
  • 1 unit avocado, pitted
  • Juice and zest of 1 lemon
  • ¼ cup plain yogurt (whole or low-fat)
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • 1 (14.5-ounce) can reduced-sodium chicken broth or water
  • 4 garlic cloves, smashed
  • 1 lb boneless, skinless chicken tenders
  • 6 broccoli stems
  • 2 Jonagold, Jonathan or Pink Lady apples
  • Roasted, salted sunflower seeds
  • Crumbled goat cheese
  • Salt and pepper to taste

Shaved Broccoli-Stem Salad with Chicken & Lemon-Avocado Dressing

Amy Palanjian | Delicious Living

Reserve leftover broccoli stems to make a full-flavored salad that pops. This colorful dish is also a feast for the eyes, featuring vibrant apples and sunflower seeds. 

  1. Halve avocado, and remove pit. Scoop flesh into a blender. Add lemon juice and zest, yogurt, honey and salt, and blend until smooth. Dressing will be thick. Add 2 tablespoons of water or more if you desire dressing to be more of a drizzling consistency. Set aside, and reserve used lemon rind.
  2. Place chicken broth (or water) into the bottom of a large skillet, and bring to a simmer over medium heat. Add garlic and reserved lemon. Add chicken, and simmer on medium-low for 10–12 minutes, turning chicken halfway through. Remove chicken when an instant-read thermometer inserted into the center of the meat reads 165 degrees, and transfer to a cutting board. Slice evenly. Discard lemon and garlic, and save broth to make soup another night.
  3. Peel tough outer layer from broccoli stems, and discard. Shave tender stems into strips using a vegetable peeler. Divide among plates. Slice apples into 1/8-inch wedges, and divide over plates. Add chicken, and top with sunflower seeds, crumbled goat cheese and dressing. Best served the same day the dressing is prepared.

PER SERVING (1½ cups): 338 cal, 8g fat (5g mono, 2g poly, 2g sat), 83mg chol, 287mg sodium, 34g carb (5g fiber, 16g sugars), 35g protein

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