Recipe: Broccoli and Chicken Salad with Dill Dressing

BROCCOLI AND CHICKEN SALAD

Perhaps you can tell by the ingredients if it is close to the taste you remember, Babs.

FOR THE SALAD:
2 heads broccoli
2 tablespoons peanut oil
3 to 4 chicken breasts
1 cup chopped fresh parsley
1 bunch green onions

FOR THE DILL DRESSING:
1/2 cup cottage cheese*
1/2 cup mayonnaise*
1/2 cup milk
1 tablespoon olive oil
2 tablespoons fresh lemon juice or wine vinegar
1/8 teaspoon sugar
Salt & fresh pepper to taste
1 clove garlic, crushed
1 teaspoon dill weed

Clean the broccoli and trim off the toughest parts of the stem. Cut the upper parts of the stems and the tops into small pieces or flowerets. Blanch in boiling water with the peanut oil. Simmer for about 5 minutes.

Prepare a medium bowl with ice water for plunging as this cooks. Drain and plunge the broccoli into the ice water. This is an important part as it keeps the broccoli a beautiful green and keeps it tender crisp.

Cook the chicken breasts by roasting or poaching. De-bone, cut up and cool.

Assemble the salad, add the parsley and onions and toss with dressing. Chill at least 1 hour before serving. Keeps well so make it a day or two ahead if you wish.

*Can use low fat mayonnaise and cottage cheese, omit salt if subbing.