• 4servings
  • 15minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsSilicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound red-skinned potatoes, unpeeled, cut into 1/2-inch cubes

  2. 1 cup sliced carrot

  3. 2 cups broccoli florets

  4. 2 cups 1/2-inch pieces skinless roasted chicken

  5. 1 Tablespoon hoisin sauce

  6. 1 Tablespoon honey

  7. 1/2 cup chopped red onion

  8. 2 Tablespoon extra-virgin olive oil

  9. 1 Tablespoon thinly sliced garlic

  10. 2 1/2 Tablespoon freshly squeezed lemon juice

  11. 1 Tablespoon chopped fresh thyme (or 1 teaspoon dried)

Instructions Jump to Ingredients ↑

  1. Steam potatoes and carrots until almost tender (steamer rack set over simmering water), about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes. Transfer vegetables to large bowl and cool to room temperature.

  2. Mix hoisin and honey in a small bowl. Brush roasted chicken with honey- hoisin mixture.

  3. Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper.


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