Chicken Broccoli Salad

3 boneless, skinless chicken breasts

2 cups water

2 T. soy sauce

2 cloves garlic, minced

4 cups broccoli florets

1 red onion, diced

1 cup crushed peanuts

1 cup dried cranberries

1 cup mayo (I use the olive oil mayo for half the fat and half the calories)

3 T. orange marmalade

In a large skillet, place chicken breasts in a single layer. Pour water and soy sauce over chicken, sprinkle with garlic. Cover and cook over medium-high heat for 15 minutes or until chicken is cooked through. Remove chicken from pan; let cool for 20 minutes. Cut into 1 1/2 inch pieces.

In a large bowl, combine chicken, broccoli, onion, peanuts, and cranberries.

In a small bowl whisk together mayo and marmalade. Pour over chicken mixture, tossing gently to combine. Cover and refrigerate for at least four hours.

This recipe is from Paula Deen. I love her magazine.