- 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 olive oil (preferably extra-virgin)
- 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 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.