Broccoli chicken salad with horseradish dressing

Tip: tap a step to mark it as done.

1. Prepare the vegetables

   Rinse the lettuce, dry it, and tear it into smaller pieces. Cook the broccoli in boiling water for 2 minutes, immediately cool it in cold water, and separate it into small florets. Cut the cherry tomatoes into quarters.

2. Add the chicken

   Place the vegetables in a bowl and toss gently. Cut the roasted chicken into small cubes or slices and mix it into the vegetables.

3. Add the dressing

   Mix the sour cream with the yogurt, crushed garlic, horseradish, and chopped parsley, and season with salt and pepper. Pour the dressing over the salad, toss, and let stand at room temperature for about 15 minutes. Serve with whole-grain bread, if desired.

   Recipe by: Iva Vargová

Tip: Don't discard the broccoli stalk: peel it, cut it into thin rounds, and boil it along with the florets. Drain the cooled vegetables well so the water doesn't thin the dressing.

This recipe was translated from the Slovak original: Brokolicový šalát s kuracím mäsom a chrenovým dresingom