- 4 cups fresh broccoli florets
- 3 cups torn romaine
- 2 cups sliced cooked chicken breast
- 1 medium apple, chopped
- 1/2 cup fat-free Italian salad dressing
- 1/4 cup pecan halves, toasted
- 2 tablespoons golden raisins
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Drain and rinse in cold water; pat dry with paper towels.
- Divide romaine among four salad plates. In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat. Spoon onto romaine. Sprinkle with pecans and raisins. Yield: 4 servings.
Originally published as Chicken Broccoli Toss in Taste of Home April/May 2006, p22
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Apr. 24, 2014
I thought this was just okay but nothing special for a light dinner or lunch.
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