Shaved Broccoli-Stem Salad with Chicken & Lemon-Avocado DressingAmy 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.
- 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.
- 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.
- 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