6 boned and skinned chicken breast halves
1 carrot
2 cloves garlic
1 bay leaf
1/2 tsp. salt
1/4 tsp. coriander
2 c. broccoli flowerets
2 tbsp. reduced calorie mayonnaise
2 tbsp. nonfat yogurt
2 tsp. Dijon mustard

In a medium saucepan, combine chicken, carrot, garlic, bay leaf, and salt. Add water to cover and cook at low boil until chicken breasts are completely cooked. Strain broth and freeze for future use. Cut chicken into large chunks, mix with coriander, and set aside to cool.

Steam broccoli until just tender. Combine salad dressing, yogurt, and mustard. Mix mustard-yogurt dressing with chicken. Stir in broccoli until coated with dressing. Serves 8. 90 total calories per serving.