Broccoli and Chicken Salad with Lemon Dressing
Bon Appetit June 1995

1 pound red-skinned potatoes, unpeeled cut into 1/2-inch cubes
1 cup sliced carrot
2 cups broccoli florets
2 cups 1/2-inch pieces skinless roasted chicken
1/2 cup chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon thinly sliced garlic
2 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme, or 1 teaspoon dried

Add water to large Dutch oven to depth of 1 inch and bring to a boil. Spread potatoes and carrot evenly on steamer rack. Place steamer rack in Dutch oven. Cover and steam vegetables until almost tender, about 9 minutes. Add broccoli florets to steamer rack; cover and steam until all vegetables are just tender, about 3 minutes.
Transfer vegetables to large bowl and cool to room temperature. Add chicken and red onion to bowl of vegetables. Combine oil and garlic in small saucepan. Cook over low heat just until garlic begins to sizzle, about 1 minute. Remove from heat and cool slightly. Whisk in lemon juice and thyme. Pour warm dressing over salad and toss to coat. Season salad to taste with salt and pepper and serve. Serves 4.