2 tablespoons natural no-salt added peanut butter
2 teaspoons low-sodium soy sauce
1 tablespoon lemon juice or vinegar
2 to 3 tablespoons water
Thai Chicken and Broccoli Salad
1 (12-ounce) frozen package broccoli florets or 2 cups chopped fresh broccoli
2 cups shredded chicken (from skinless breast meat of a rotisserie chicken) or 2 (10-ounce) cans salt-free white meat chicken, drained
1 (15-ounce) can no-salt added or low-sodium sweet peas, drained
1 (11-ounce) cans mandarin orange slices in own juices or light syrup, drained and rinsed
¼ cup chopped white, yellow, or green onion
Cooking Tips: Some peanut butter brands are thicker than others; so more water may be needed to thin out the dressing.
Keep it Healthy: If using fresh broccoli, also chop up the broccoli stems. It tastes good and is full of vitamins.
Grocery Tips: Buying a pre-cut package of broccoli is a time-saver but also slightly more expensive.
Recipe copyright © 2013 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.