Chicken Cauliflower Salad Food
ROASTED CHICKEN AND CAULIFLOWER SALAD
This warm and satisfying dinner salad is perfect any time of year.
Provided by Developed for CFC by Amanda Riva
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.
- Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.
- Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.
- Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.
Nutrition Facts :
BROCCOLI, CAULIFLOWER & CHICKEN SALAD
Made with broccoli, cauliflower, red peppers and cherry tomatoes, this chilled chicken salad has nearly every color of the rainbow!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 4 servings, about 2 cups each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 820 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 5 g, Protein 28 g
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