Grilled Chicken and Broccoli Salad

Our latest Rotisserie Grilled Chicken is the gift that just keeps on giving. So having feasted for two nights on it, we still had some left over. What a lovely problem that was...Since we had a fresh bag of broccoli and some other good stuff, we decided to make this salad. Very nice for lunch on a warm summer day. It turned out delicious with a sweet, sour slightly spicy flavor that enhanced the chicken broccoli and greens. We recommend it for some left over chicken if anyone but us ever has any. Lol...

Whether 'Dub' ate his broccoli or not, we like it and eat it as often as we can fit it in. It's full of vitamins and minerals and has a unique flavor that we find enjoyable. So there you have it...Go broccoli...

The recipe is simple and quick; and lunch can be on the table within 30 minutes. So next time you have some LO chicken, give it a try...

Serves: 2 to 3 depending

Prep Time: 20 minutes or so

No Cooking required

INGREDIENTS: (All organic if possible)

Salad

1 1/2 to 2 cups of broccoli florets, trimmed

1 1/2 cups grilled or roasted chicken, shredded

2 green onions, cut into rounds

1/2 cup slivered, roasted almonds

4 ounces of dried unsweetened Montmorency Cherries

Enough greens for a bed under each serving if you choose

Dressing

1/3 cup of organic mayonnaise

1 1/2 teaspoons apple cider vinegar

1 teaspoon Agave Nectar

A pinch each of red pepper flakes, Himalayan salt and freshly ground pepper1/2 teaspoon of celery seed

PREPARATION:

Mix the dressing ingredients in a small bowl. Put all the salad ingredients less 1/2 of the slivered almonds and all the greens in a medium bowl. Mix the dressing into the salad ingredients and serve on beds of the greens if that's your choice.

In any event, enjoy the process and the meal; and...

Bon appetit,

Tom and Anita

Grilled Chicken and Broccoli Salad