1 pound red-skinned potatoes, cubed
1 C. sliced carrot
2 C. broccoli florets
2 C. cooked chicken, bite-size pieces
1/2 C. chopped red onion
2 Tbsp. olive oil
1 Tbsp. sliced garlic
2 1/2 Tbsp. fresh lemon juice
Par boil potatoes, carrot and broccoli. Once veggies are tender, transfer to
a large bowl and cool. Add chicken and red onion to bowl with veggies.
Combine oil and garlic in small saucepan . Cook over low heat just until
garlic sizzles. Remove from heat and cool. Whisk in lemon juice. Pour
warm
dressing over salad and toss. Season to taste.
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