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Chicken Broccoli Toss

 Chicken Broccoli Toss
Lots of color and a nutty crunch give this interesting toss real appeal. The fruit, veggie and chicken medley is a favorite of Marie Hattrup, a field editor from Sparks, Nevada.
4 ServingsPrep/Total Time: 20 min.


  • 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.
Nutritional Facts: 1-1/2 cups equals 248 calories, 9 g fat (2 g saturated fat), 60 mg cholesterol, 507 mg sodium, 18 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit.

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Chicken Broccoli Toss (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.