Originally published Wednesday, April 30, 2008 at 12:00 AM

Recipe: Cashew Chicken Salad with Broccoli

Serves 41 head broccoli 2 cups skinned and diced roasted chicken 10 quartered cherry tomatoes ½ cup finely chopped red bell pepper...

Serves 4

1 head broccoli

2 cups skinned and diced roasted chicken

10 quartered cherry tomatoes

½ cup finely chopped red bell pepper

Finely grated zest of 1 lemon

¼ cup coarsely chopped cashews (or substitute with almonds or walnuts)2/3 cup light sour cream

2 tablespoons fresh lemon juice

2 teaspoons sesame oil

1/2 to 3/4 teaspoon hot chili oil

2 teaspoons soy sauce

1 cup torn lettuce leaves, optional

1. Cut broccoli head into florets. Blanch in boiling water for 3 minutes. Drain, rinse with cold water and drain well again. Pat broccoli with paper towels to remove excess moisture.

2. Combine broccoli with chicken, cherry tomatoes, red bell pepper, lemon zest and nuts. Combine sour cream, lemon juice, sesame oil, hot chili oil and soy sauce. Mix into the salad. Put torn lettuce onto plates and spoon the salad on top.

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