Lest you think that healthy food are usually bland and tasteless, this chicken vegetable salad is here to prove that wrong! I cheated though, with the usage of a bottled mayonnaise but then again, that can be easily replaced by a bottle of light healthier version. This is a warm salad so it is best to consume right after preparation. I tried keeping it in the fridge but it just doesn't taste right.
Serves 2
Ingredients:
1 head broccoli florets, broken into small pieces
1 packet cherry tomates, halved
2 skinless boneless chicken thigh or chicken breast
1 cup mayonnaise
1 tablespoon tarragon
1/4 cup grainy mustard
1 tablespoon salt
Method:
Blanche the broccoli in salted boiling water. Strain and set aside.
Using the same water, add in the chicken and poached on low heat for about 15 minutes or until fully cooked. Strain and shred them into small pieces.
Mix 1 cup of mayonnaise with 1/4 cup of mustard and 1 tablespoon of tarragon leaves.
Serve the dressing with the blanched broccoli, cherry tomates and shredded chicken.
