Broccoli And Chicken Salad
|Peanut oil||2 Tablespoon|
|Cottage cheese and dill dressing||1⁄2 Cup (8 tbs), refrigerated (Adjust Quantity As Needed)|
|Parsley||1 Cup (16 tbs), chopped|
|Green onions||4 Small, chopped|
Clean the broccolis, and trim off the toughest parts of the stems.
Cut the upper parts of the stems and the tops into small pieces or flowerets.
Blanch in boiling water with the peanut oil.
Simmer for about 5 minutes, and then drain and plunge into cold water.
Drain, and chill.Cook the chicken breasts by either roasting or poaching.
Debone, cut up and chill.
Assemble the salad, add the parsley and onions, toss with the dressing.