Chicken Salad With Warm Broth Dressing

1. 1

   Spread pumpkin seeds or pine nuts on baking sheet in single layer and toast in oven at 350 degrees until lightly browned, about 5 minutes (may be done up to 1 week in advance).

2. 2

   Let cool 5 minutes.

3. 3

   Warm broth in pan over low heat while preparing rest of salad (or heat for 30 seconds in microwave at high)

4. 4

   Mix together shredded carrot, cabbage and chicken.

5. 5

   Line edge of dinner plates with ring of red onion, then ring of zucchini and inside that, a ring of tomato slices.

6. 6

   Whisk vinegar into warm broth.

7. 7

   Drizzle a little dressing over the zucchini, onion and tomatoes.

8. 8

   Toss cabbage-chicken mixture with remaining dressing and place mound of salad in center of each plate.

9. 9

   Sprinkle with pumpkin seeds.

* Per serving · 4 servings · Values may vary.

No additional tips available.