Chicken Cauliflower Salad Food

ROASTED CHICKEN AND CAULIFLOWER SALAD

Roasted Chicken and Cauliflower Salad image

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

Ingredients

⅓ cup balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
1 ½ tsp salt, divided
½ tsp pepper
3 tbsp olive oil
4 cloves garlic
4 boneless, skinless chicken breasts
6 cups small cauliflower florets
1 can cannellini beans, drained and rinsed
¼ cup Parmesan cheese, shredded
6 cups baby spinach leaves
1 cup roasted red pepper, thinly-sliced
½ cup onion, thinly-sliced

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

Broccoli, Cauliflower & Chicken Salad image

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

Ingredients

2 cups each broccoli and cauliflower florets
1 red pepper, cut into strips
1-1/2 cups chopped cooked boneless skinless chicken breast s
1 cup cherry tomatoes, halved
1/2 cup KRAFT Lite Ranch Dressing
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
4 slices OSCAR MAYER Bacon, cooked, crumbled

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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