Sunday, November 22, 2015

Chicken Broccoli Salad




2 teaspoons olive oil
1 boneless, skinless, chicken breast (4-6 oz)
1/4 cup apple cider vinegar
3/4 cup mayonnaise
3 cups chopped broccoli florets
1/4 cup chopped walnuts
1 cup shredded carrots
1/2 apple, cored and chopped
1/4 cup raisins
2 pkts stevia
Salt/pepper to taste.


  • Add olive oil to a small skilled. Heat to med-high.
  • Cut the chicken breast into bite-size pieces. Saute until no longer pink and slightly browned.
  • In a separate bowl, beat until well blended vinegar, stevia and mayonnaise. set aside.
  • In another bowl, combine the broccoli, walnuts, carrots, apple and raisins. 
  • Pour the mayo mixture over the broccoli mixture.
  • Add chicken. Toss until everything is well coated.
  • Salt & pepper to taste.
  • Refrigerate at least 30 minutes prior to serving. Best when served cold.

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