Ingredients
4 cups fresh broccoli florets3 cups torn romaine2 cups sliced cooked chicken breast1 medium apple, chopped1/2 cup fat-free Italian salad dressing1/4 cup pecan halves, toasted2 tablespoons golden raisins
Preparation
Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. Drain and rinse in cold water; pat dry with paper towels.
Divide romaine among four salad plates. In a bowl, combine the chicken, apple and broccoli; drizzle with dressing and toss to coat. Spoon onto romaine. Sprinkle with pecans and raisins.
