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Chicken Salad with Broccoli and Pine Nuts Recipe

Chicken Salad with Broccoli and Pine Nuts

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Servings: 4 

Estimated Total Preparation Time: 1 hour, 20 minutes

If you’re a chicken salad fan but avoid it because of all the fat, try this lightened-up version that uses light mayo.

Recipe Nutritional Information:

Calories per Serving: 529

Total Protein per Serving: 34 grams 

Total Carbs per Serving: 25 grams

Total Fat per Serving: 34 grams

Saturated Fat per Serving: 4 grams

Total Fiber per Serving: 3 grams

Recipe Ingredients:

1 lb boneless, skinless chicken breasts

1 head broccoli, florets removed

¾ cup pine nuts

Salt and pepper

¾ cup light mayonnaise

4 small (4-inch diameter) whole-wheat pitas, cut into wedges

Preparation:

Poach chicken breasts in lightly salted water for 15 to 20 minutes or until cooked through. Discard water. Dice chicken into ¾-inch cubes and set chicken aside in a large bowl in the refrigerator.

Poach broccoli in lightly salted water for 5 minutes. Drain liquid. Cut broccoli florets into a similar size as the chicken; place in bowl and set aside in the refrigerator. Refrigerate until cool.

Add pine nuts to chicken broccoli mixture; season with salt and pepper. Add mayonnaise and fold together to incorporate all of the ingredients.

Serve equal portions in a plate or bowl, with pita wedges on the side.

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