Cauliflower And Chicken Salad Recipes

BROCCOLI, CAULIFLOWER & CHICKEN SALAD

Steps:

• Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
• Add cheese and bacon; mix lightly.
• Refrigerate several hours or until chilled.

CREAMY CHICKEN AND CAULIFLOWER

Steps:

• Place cauliflower florets in a cooking pot and cover with cold water; set over high heat and bring to a boil.
• Reduce heat to medium-low; cover and simmer for 3 to 4 minutes, or until cauliflower is fork tender, and not mushy.
• Drain the cauliflower and run it under cold water to stop it from cooking further. Season the florets with salt and pepper, and set aside.
• In the meantime, set a 12-inch skillet over medium heat and heat up the skillet.
• Add diced bacon to the hot skillet and cook for about 4 minutes, or until crispy, stirring frequently.
• Remove bacon pieces from the skillet and set aside on a plate. DO NOT drain the bacon grease.
• Set skillet back over medium-high heat; add butter and let it melt.
• Season chicken thighs with salt, pepper, dried rosemary, onion powder, garlic powder, and paprika.
• Add chicken thighs to the skillet and cook for 5 minutes, or until golden brown on the bottom.
• Flip over and cook for 6 to 8 more minutes, or until cooked through. Remove chicken and transfer to a plate; set aside.NOTE: Use an instant read meat thermometer to check for doneness; boneless chicken thighs are cooked through when internal temperature registers at 165˚F.
• Return skillet to the burner and add in baby spinach; cook for 2 minutes or until wilted. Remove from skillet and set aside.
• Add garlic to the pan and cook for 20 seconds, or until fragrant.
• Add chicken broth and stir the browned bits from the bottom of the pan.
• Stir in cream and bring to a boil; cook for 1 minute.
• Whisk in parmesan cheese.
• Add cooked cauliflower, spinach, and cooked chicken back to the skillet and cook for a minute or two, or until heated through. Taste for salt and adjust accordingly.
• Remove from heat.
• Garnish with prepared bacon and parsley.
• Serve.

SALSA VERDE CHICKEN AND CAULIFLOWER RICE

Steps:

• Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
• Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
• Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

CAULIFLOWER & CARROT SALAD

Steps:

• Break cauliflower into florets, cutting any larger ones into thin slices. Mix with carrots, red onion, capers and chopped parsley. Whisk white wine vinegar with Dijon mustard, season, then whisk in olive oil and mayonnaise.
• Pour over the salad and mix well. Can be stored in the fridge for up to 3 days.

SPICED WHOLE CAULIFLOWER & WARM CHICKPEA SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix together all the marinade ingredients plus 1/2 tsp sea salt and 1/4 tsp freshly ground pepper. Drizzle the oil over the base of a medium roasting tin. Use your hands to coat the cauliflower entirely in the marinade, then sit it in the oiled tin. Spoon any leftover marinade on top. Roast for 30 mins until the topping is set.
• Splash 100ml water into the tin, then cover loosely with foil. Return to the oven and let the cauliflower steam for 30 mins.
• Meanwhile, toss the chickpeas, onion, spices and some seasoning together. Uncover the cauliflower, scatter the chickpea mixture around it (the water will have mainly evaporated), then roast for 20 mins more until the onion is tender and the chickpeas are crisping. The cauliflower should be golden and tender by now - when you insert a skewer inserted through the middle, it should meet little resistance.
• Stir the yogurt and coconut cream together to make a loose dressing, then season. Fold the tomatoes, coriander and lemon juice through the chickpeas, then serve with the dressing and a drizzle of extra virgin olive oil, if you like.