Ingredients and Weight:
- Chicken breast: 1 lb (450g)
- Broccoli florets: 1 lb (450g)
- Red onion: 1/2 cup (100g)
- Carrots: 1/2 cup (100g)
- Celery: 1/2 cup (100g)
- Almonds: 1/2 cup (50g)
- Dried cranberries: 1/2 cup (50g)
- Creamy mayonnaise: 3 tbsp (45g)
- Sour cream: 2 tbsp (30g)
- Dijon mustard: 1 tsp (5g)
- Honey: 1 tsp (5g)
- Salt and black pepper: To taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes (for the chicken)
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Season chicken breast with salt and pepper. Roast for 15 minutes, or until cooked through.
- While the chicken is cooking, steam or blanch the broccoli florets for 3-4 minutes, or until tender.
- In a large bowl, combine broccoli florets, red onion, carrots, celery, almonds, and cranberries.
- In a separate bowl, whisk together mayonnaise, sour cream, Dijon mustard, honey, salt, and pepper.
- Add the cooked chicken, diced, to the salad and mix well.
- Pour the dressing over the salad and toss to coat.
- Chill for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 20g
- Protein: 25g
- Carbohydrates: 20g
Dish Characteristics:
- Creamy, tangy, and crunchy
- Colorful and visually appealing
- Can be served as a side salad or main course
- Easy to prepare and adaptable to personal preferences
User Comments:
- "This salad is a perfect balance of flavors and textures."
- "The chicken adds a nice protein boost to the salad."
- "I love that this salad can be made ahead of time."
- "This salad is a great way to use up leftover roasted chicken."
- "I added extra almonds and dried cranberries for extra crunch and sweetness."
Special Precautions and Tips:
- Be sure to cook the chicken thoroughly to an internal temperature of 165°F (74°C).
- If you don't have roasted chicken, you can use grilled or poached chicken instead.
- You can adjust the amount of dressing to your liking.
- This salad is best when served chilled.
