Thai chicken broccoli salad with peanut dressing

Ingredients:

Peanut dressing

2 tablespoons low-sodium natural peanut butter
2 teaspoons soy sauce (lowest sodium available)
1 tablespoon plain rice vinegar or fresh lemon juice
2-3 tablespoons water

Thai chicken and broccoli salad

2 cups chopped, fresh broccoli OR 12 ounces frozen broccoli florets (thawed, drained)
2 cups chopped cooked skinless chicken breast, cooked without salt, all visible fat discarded OR 20 ounces salt-free white meat chicken (drained)
1 15-ounce can no-salt added sweet peas, rinsed and drained
1 11-ounce can mandarin orange slices in their own juice or light syrup, drained
¼ cup chopped onion (white or yellow or green onions)

Directions

Peanut dressing

1. In a small bowl, whisk together the peanut butter, vinegar and soy sauce
2. Starting with 2 tablespoons water, whisk in enough to thin the dressing to your desired consistency

Thai chicken and broccoli salad

1. In a large bowl, stir together salad ingredients
2. Pour the dressing over the salad, tossing to combine

Makes 4 servings. One serving is 1 ½ cups

Nutritional values per serving:

For more, visit recipes.heart.org.

Reprinted on July 18, 2022, courtesy of the American Heart Association.