I had this delicious, tangy cider vinegar barbecue sauce in my freezer that was left over from pulled pork sandwiches a while back, so I decided to stir it into the remaining shredded chicken from Sunday night. I served sliced French bread to soak up any extra sauce, and paired the chicken with corn on the cob and a broccoli apple salad based on this recipe at 101cookbooks.com. I liked that the broccoli was quickly cooked instead of raw, but I felt like the dressing was missing something--next time I may try peanut butter instead of almond butter and add a little more honey.
Broccoli Apple Salad
4 cups tiny broccoli florets
1 garlic clove, smashed and chopped
1/2 teaspoon kosher salt
1/4 cup almond butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon honey
2 tablespoons extra-virgin olive oil
2 tablespoons hot water
2 small crisp apples, cut into bite-sized pieces
1/2 small red onion, thinly sliced
1/2 cup toasted walnuts
Bring a medium pot of water to a boil and salt as you would pasta water. Boil the broccoli for 2 minutes until crisp-tender. Drain and rinse in cold water. Set aside.
Make the dressing by sprinkling the salt over the clove of garlic. Smash and chop the clove until it forms a paste with the salt. In a small bowl, whisk the garlic paste with the almond butter, lemon juice, honey, and olive oil. Add the hot water and whisk until light and creamy. Taste, make any adjustments, and set aside.
In a large bowl, gently toss the broccoli, apples, red onion, and walnuts with the dressing. Sprinkle with chives, if using.
Makes 4 servings.