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Ingredients
| 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 |
directions
Prep:
45 min
Total:
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1
In a medium saucepan, combine chicken, carrot, garlic, bay leaf, and salt
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2
Add water to cover and cook at slow boil until chicken breasts are completely cooked
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3
Strain broth and freeze for future use
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4
Cut chicken into large chunks, mix with coriander and set aside to coo
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5
Steam broccoli until just tender
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6
Combine salad dressing, yogurt, and mustard
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7
Mix mustard-yogurt dressing with chicken
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8
Stir in broccoli until coated with dressing.
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