Lunch

Chicken Salad with Broccoli Stems and Dill is for Lunch.

Chicken Salad with Broccoli Stems and Dill takes 10 minutes to prepare.

Chicken Salad with Broccoli Stems and Dill takes 20 minutes to cook.

Chicken Salad with Broccoli Stems and Dill makes 3 servings.

The ingredients for Chicken Salad with Broccoli Stems and Dill are:

2 boneless, skinless chicken breasts about 11 oz total
5 or 6 broccoli stems, peeled and chopped
1/4 cup chopped pecans
1/3 cup mayonnaise
1 Tbsp fresh dill ( you can substitute dried )
6 inner leaves of romaine

Here is how you make Chicken Salad with Broccoli Stems and Dill:

Place the chicken breasts in a pan and cover with water. add some salt and pepper just for this preparation. simmer for about 20 minutes. Set aside to cool. Meanwhile, peel the broccoli stems with a vegetable peeler. quarter the stems lengthwise then chop coarsely. Chop the pecans. When the chicken has cooled down chop into 1/2" chunks, place in a bowl with the other ingredients and stir. You may want to adjust the mayonnaise, salt and pepper to taste.Serve on leaves of romaine.You should get around 3 servings from this recipe.Serving Size:?3

The nutritional information for Chicken Salad with Broccoli Stems and Dill is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 352.5

• Total Fat: 27.3 g
• Cholesterol: 65.2 mg
• Sodium: 380.4 mg
• Total Carbs: 3.2 g
• Dietary Fiber: 1.9 g
• Protein: 23.5 g

The dietary needs meet for Chicken Salad with Broccoli Stems and Dill is Low Carb