100% would make again
Read reviews (1)
Rate recipe
A sweet and creamy dressing coats this hearty chicken-and-veggie salad shared by Susan Blades of Grand Prairie, Texas.
This recipe is:
Quick
Please log in to rate this recipe
Nutritional Analysis: 1-1/2 cups (prepared with fat-free mayonnaise) equals 353 calories, 13 g fat (3 g saturated fat), 90 mg cholesterol, 551 mg sodium, 25 g carbohydrate, 4 g fiber, 36 g protein.
Broccoli Chicken Salad published in Cooking for 2 Summer 2005, p 27
Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.
Looking for a Valentine's Day menu? Create your own menu with these romantic recipes, plus decorating and entertaining tips.
Get recipes »
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today!
Rate and review this recipe»
Reviewed on Jan. 08, 2008 by bakingmad
I used turkey bacon, rice vinegar, and regular dark raisins to make this delicious salad. For even easier prep, I bought the small amounts of broccoli, red onion, and sunflower seeds needed from the salad bar at my local grocery store. This recipe actually made enough for my husband and me to each have generous servings for two nights.
New recipes and fan favorites delivering daily inspiration.
© Taste of Home, 2010