Thai Chicken Broccoli Salad with Peanut Dressing

From our friends at the American Heart Association

Image courtesy of the American Heart Association

Servings: 4

Image courtesy of the American Heart Association

This delicious heart-healthy, no-cook Thai salad recipe from the American Heart Association goes together fast and easy.

Ingredients

Peanut Dressing:

2 Tbsp. no-salt-added natural peanut butter

2 tsp. low-sodium soy sauce

1 Tbsp. lemon juice or vinegar

2-3 Tbsp. water

Thai Chicken and Broccoli Salad:

2 cups fresh, chopped broccoli

12 oz. packaged, frozen broccoli florets

2 cups boneless, skinless chicken (from breast meat of a rotisserie chicken)

20 oz. salt-free white meat chicken (drained)

15 oz. canned, no-salt-added, or, low-sodium sweet peas (drained)

11 oz. canned, slices mandarin oranges in own juices or light syrup, drained, rinsed

1/4 cup onion, white, yellow or green, chopped

Peanut Dressing:

In a small bowl, add peanut butter, soy sauce, and lemon juice.
Add enough water to make the dressing thinner, about 2 to 3 tablespoons of water. Use a fork or a whisk to combine dressing.

Thai Chicken and Broccoli Salad:

Add broccoli, chicken, peas, mandarin oranges and chopped onion into a large bowl.
Add dressing to salad, tossing to combine.

Cooking Tip: Some peanut butter brands are thicker than others, so more water may be needed to thin out the dressing.

Keep it Healthy: If using fresh broccoli, also chop up the broccoli stems. It tastes good and is full of vitamins.

Tip: Buying a pre-cut package of broccoli is a time-saver but also slightly more expensive.

Per serving (serves 4)

Calories	268
Total Fat	8.0 g (2.0 g saturated, 0 g trans fat, 1.5 g polyunsaturated, 3.5 g monounsaturated fats)
Cholesterol	70 mg
Sodium	347 mg
Total Carbohydrate	23 g (7 g dietary fiber, 13 g sugars, 0 g added sugars)
Protein	27 g