Skillet Chicken Salad

broccoli chicken saladThis stir fry dish is both nutritious and tasty. We usually serve it on top of a bed of steamed brown rice. This recipe makes 4 servings.


4 boneless skinless chicken breasts

1 sliced sweet red pepper

1/2 lb. of broccoli (cut into small florets)

1/4 vegetable oil

1/4 chicken stock

3 Tablespoons vinegar

1 Tablespoon Dijon mustard

1 teaspoon dried tarragon

salt and pepper

2 chopped green onions (or medium onion sliced)


  1. Cut the chicken crosswise into 1/2″ wide strips.
  2. In a large skillet, heat 2 Tablespoons of oil over medium heat. Cook the chicken for about 4 minutes (or until done), stirring occasionally. Using slotted spoon, transfer chicken to a warm bowl.
  3. In the same skillet, heat the remaining oil. Add the red pepper and broccoli (and onion if using sliced). Cook for about 2 minutes. Stir in the stock and reduce heat to low; cover and steam for two minutes. Using slotted spoon, add the vegetables to the bowl of chicken. Cover to keep warm.
  4. Pour the vinegar into the same skillet and bring to a boil while scraping up the brown bits in the pan. Stir in the mustard, tarragon, salt and pepper.  Add in the mushrooms and chopped green onions.
  5. Return chicken and vegetables along with any accumulated juices to the skillet. Heat through.
  6. Serve on a bed of steamed rice.


This recipe was taken from a mini specialty cookbook that was put out by Canadian Living. The book was a freebee I got way back when I was in university with the purchase of a tank of gas and is called Easy Chicken Dishes.