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Prep 30min
Total30min
Servings4
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Ingredients
4
cups shredded deli rotisserie chicken (from 2-lb chicken)
2
cups small fresh broccoli florets
1
red bell pepper, chopped
2
tablespoons grated onion
1
clove garlic, finely chopped
3/4
cup mayonnaise
1
tablespoon honey
1
tablespoon Dijon mustard
1/4
cup coarsely chopped fresh dill weed
1/2
teaspoon salt
1/2
teaspoon pepper
4
large radicchio leaves
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Steps
1
In large bowl, mix chicken, broccoli, bell pepper, onion and garlic.
2
In small bowl, mix mayonnaise, honey and mustard. Add dressing to chicken mixture; mix well. Sprinkle with dill, salt and pepper; stir until incorporated.
3
To serve, spoon salad onto radicchio leaves.
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You can also serve this salad on a bed of mixed spring greens or make a chicken salad sandwich on your favorite bread.
If you have time and want to cook your own chicken for this recipe, poach 4 boneless skinless chicken breasts in Progresso® chicken broth. Place chicken in a large saucepan and add enough broth to cover. Heat to boiling; reduce heat. Cover; simmer about 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
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Nutrition Facts are not available for this recipe
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