Shaved Broccoli-Stem Salad with Chicken & Lemon-Avocado Dressing
  • 1unit avocado, pitted
  • Juice and zest of 1 lemon
  • ¼cup plain yogurt (whole or low-fat)
  • 1tablespoon honey
  • ¼teaspoon salt
  • 1 (14.5-ounce) can reduced-sodium chicken broth or water
  • 4 garlic cloves, smashed
  • 1lb boneless, skinless chicken tenders
  • 6 broccoli stems
  • 2 Jonagold, Jonathan or Pink Lady apples
  • Roasted, salted sunflower seeds
  • Crumbled goat cheese
  • Salt and pepper to taste
  1. Halve avocado, and remove pit. Scoop flesh into a blender. Add lemon juice and zest, yogurt, honey and salt, and blend until smooth. Dressing will be thick. Add 2 tablespoons of water or more if you desire dressing to be more of a drizzling consistency. Set aside, and reserve used lemon rind.
  2. Place chicken broth (or water) into the bottom of a large skillet, and bring to a simmer over medium heat. Add garlic and reserved lemon. Add chicken, and simmer on medium-low for 10–12 minutes, turning chicken halfway through. Remove chicken when an instant-read thermometer inserted into the center of the meat reads 165 degrees, and transfer to a cutting board. Slice evenly. Discard lemon and garlic, and save broth to make soup another night.
  3. Peel tough outer layer from broccoli stems, and discard. Shave tender stems into strips using a vegetable peeler. Divide among plates. Slice apples into 1/8-inch wedges, and divide over plates. Add chicken, and top with sunflower seeds, crumbled goat cheese and dressing. Best served the same day the dressing is prepared.
Recipe Notes
Nutrition Facts
Shaved Broccoli-Stem Salad with Chicken & Lemon-Avocado Dressing
Amount Per Serving
Calories 112338 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 83mg 28%
Sodium 287mg 12%
Total Carbohydrates 34g 11%
Dietary Fiber 5g 20%
Sugars 16g
Protein 35g 70%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 338 cal, 8g fat (5g mono, 2g poly, 2g sat), 83mg chol, 287mg sodium, 34g carb (5g fiber, 16g sugars), 35g protein