Broccoli-Chicken
Salad
by Judy Meyer
4 skinned and boned chicken breast halves
4 cups water
1/4 cup soy sauce
2 garlic cloves, minced
1 (16 ounce) package fresh broccoli flowerets
4 green onions, chopped
1 medium-size red bell pepper, chopped
1 cup sweetened dried cranberries
Chutney Dressing
1/4 cup chopped peanuts
Bring first 4 ingredients to a boil in a medium saucepan. Boil 15 minutes
or until chicken is done; drain.
Cool chicken and cut into bite-size pieces.
Toss together chicken, broccoli and next 4 ingredients. Chill1 hour.
Sprinkle with peanuts just before serving. Yield: 6 servings.
Chutney Dressing
1 (9 ounce) jar mango chutney (Major Grey's)
1/2 cup mayonnaise
2 garlic cloves, minded
1/4 teaspoon dried crushed red pepper
Sitr together all ingredients in a bowl.
Yield: 1 1/4 cups
