• Creamy Chicken Broccoli Salad With Almonds

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    • 1/2 c. blanched slivered almonds
    • 1/2 lb broccoli florets bitesized pcs
    • 2 c. roasted chicken breast meat minced (skinned, shredded rotisserie chicken)
    • 2 Tbsp. finely minced scallions romaine lettuce for accompaniment
    • 1 lb loaf sliced bread warmed to serve
    • 1 x garlic bulb roasted
    • 1/3 c. nonfat mayonnaise
    • 1/3 c. lowfat lowfat sour cream
    • 1/3 c. nonfat plain yogurt
    • 1 tsp warm and spicy mustard or possibly to taste
    • 1 tsp minced fresh tarragon
    • 1/4 tsp lemon zest Salt and freshly grnd white pepper


    1. 1. Hot the almonds till lightly browned, about 5 min in a dry non-stick pan set over medium heat. Set aside.
    2. 2. Meanwhile, cook the broccoli till crisp tender. Shock in ice water. Drain well. Set aside.
    3. 3. In a mixing bowl, combine garlic, mayonnaise, lowfat sour cream, yogurt, mustard, tarragon and lemon zest. Add in a healthy pinch each of salt and pepper. Whip to blend well.
    4. 4. Add in the chicken, scallions and almonds to the dressing. Stir to combine. Adjust salt and pepper to taste. Chill for at least 2 hrs before serving. May be prepared 1 day in advance.
    5. WRAP GARLIC in foil. Place on tray and bake in preheated 425F oven for 45 to 60 min. Let cold. Unwrap. Squeeze garlic from cloves.
    6. Yield: 1 heaping Tbsp. per garlic bulb.
    7. NOTES : Inspired by three versions: a recipe in Diane Worthington's California Cook book; the chicken salad with broccoli and almonds sold at Ralph's delicatessen this summer; and our habit. Lower the fat (combine dressings) and increase the flavor: add in tarragon, mustard and lemon peel. This is addictive stuff. Serve on a good sour dough bread or possibly an oat nut seeded bread. Chop finer and spread on crostini.

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