I found this recipe in the “Easy Dinners” section of the March 2016 issue of Real Simple Magazine.  I added rotisserie chicken to the original recipe to make it a heartier meal.  Thankfully this recipe adapts easily to feed a crowd because it is filling and delicious.



  • Approximately 4 cups of shredded rotisserie chicken (1 large or 2 small chickens)
  • 4 large heads of broccoli, trimmed and cut into large spears
  • 1 cup, plus 1/2 cup olive oil, divided
  • 4 teaspoons freshly ground salt
  • 1/2 cup Dijon mustard (I prefer Grey Poupon)
  • 3/4 cup fresh lemon juice
  • 8 hard boiled eggs (I place eggs in a pot and cover with one inch of water.  Bring to a boil.  Cover pot and turn off heat.  Let eggs sit in covered pot for 12 minutes.  Drain and rinse with cool water.)
  • 3/4 cup capers, drained and chopped
  • 1/2 cup fresh dill, chopped
  • 4-15 oz cans cannellini beans, rinsed and drained
  • 10 oz of mixed greens (I prefer the herb blend, but any variety will work)
  • Freshly ground salt & pepper


  • Preheat over to 450.  Divide broccoli spears into two rimmed baking pans.  Drizzle broccoli with 1/2 cup of olive oil and sprinkle with salt (2 tablespoons oil and 1 teaspoon of salt per broccoli head).  Toss to evenly coat.  Roast for about 20 minutes until browned on the edges and tender, stirring halfway through.
  • Meanwhile combine the lemon juice, mustard, peeled eggs, and 1/4 cup of water in a food processor.  Pulse to combine.
  • With the machine on, slowly drizzle the remaining 1 cup of oil into the egg mixture until the dressing is smooth.
  • Transfer to a large mixing bowl. Stir in the capers and the dill.
  • Scrape half of the dressing into a large bowl.  Add the chicken, broccoli, beans.  Toss to coat.
  • Add mixed greens and freshly ground salt & pepper.  Toss again to coat, adding more dressing or salt & pepper if needed.  Serve any remaining dressing on the side.

This salad is amazing – packed with protein and big flavors.  Comfort food that is satisfying and healthy.  To complete the meal I served it with big chucks of warmed baguettes and butter.


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