|6 boneless, skinless chicken-breast halves||2 cups broccoli flowerets|
|1 carrot||2 tablespoons low-calorie mayonnaise|
|2 cloves garlic||2 tablespoons nonfat yogurt|
|1/2 teaspoon salt||2 teaspoons Dijon mustard|
|1/4 teaspoon coriander|
In a medium saucepan, combine chicken, carrot, garlic, bay leaf, and salt
Add water to cover and cook at slow boil until chicken breasts are completely cooked
Strain broth and freeze for future use
Cut chicken into large chunks, mix with coriander and set aside to coo
Steam broccoli until just tender
Combine salad dressing, yogurt, and mustard
Mix mustard-yogurt dressing with chicken
Stir in broccoli until coated with dressing.
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