Cauliflower And Chicken Salad Recipes
YOTAM OTTOLENGHI'S CAULIFLOWER SALAD
From his famous cookbook "Jerusalem", this salad is classic Ottolenghi: simple but a unique combination, and 100% yum. If you only try one cauliflower salad in your life, make it this one!Handy related recipes: How to cut cauliflower florets quickly & neatly, and Roasted Cauliflower.
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 220°C/425°F (200°C fan).
- Toss cauliflower with oil, salt and pepper. Spread on tray, roast 20 minutes, turn, then roast for a further 5 to 10 minutes until the edges are golden brown and the cauliflower is cooked through. Don't let it get overcooked, sad and soggy!
- Transfer to bowl and let cool for 20 minutes.
- Turn oven down to 160°C/320°F (140°C fan). Spread hazelnuts on tray then roast for 5 minutes until they smell amazing.
- Cool slightly, then roughly chop (most skin will naturally fall off).
- Place hazelnuts, parsley and celery into the bowl. Sprinkle over cinnamon, allspice, salt and pepper. Drizzle with olive oil, maply syrup and vinegar. Toss gently with hands or rubber spatula.
- Plate up: Taste, add more salt or pepper if needed. Transfer to serving bowl. Scatter over pomegranates. Serve at room temperature.
Nutrition Facts : Calories 178 kcal, Carbohydrate 9 g, Protein 4 g, Fat 15 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
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
HERBY CAULIFLOWER SALAD WITH CHICKPEAS
Thanks to a light lemony dressing and lots of fresh herbs, this simple raw cauliflower salad recipe tastes surprisingly delicious and lasts in the fridge for days. The pickled onions are an optional ingredient, but they do take the salad to the next level. Here's our recipe for pickled onions, so you can see how simple they are to make. We break the cauliflower down into tiny florets, but another option is to use a food processor and make a chunky cauliflower rice. Take a look at our cauliflower rice recipe to see how we do it.
Provided by Adam and Joanne Gallagher
Categories Side Dish
Time 45m
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Cut away leaves and the core from the cauliflower. Then cut or pull the cauliflower apart into little florets and add to a large bowl. Chop longer stems into small pieces, and then add to the bowl with florets.
- Season with 1/2 teaspoon of fine sea salt and 1/2 teaspoon ground black pepper, and then toss the cauliflower around the bowl until all the florets have had a chance to be seasoned.
- To make the dressing, whisk the lemon zest, lemon juice, olive oil, red pepper flakes, and a pinch of salt together until creamy and emulsified.
- Add the chickpeas, herbs, pickled onions, and the dressing to the cauliflower. Toss until everything is evenly coated. Taste, and then season with additional salt, pepper or lemon juice.
- The cauliflower salad does taste best when given some time to marinate. When possible, let the salad marinate, stirring from time to time, for at least 30 minutes before serving. The salad will keep, covered in the refrigerator, up to one week.
Nutrition Facts : ServingSize 1 cup, Calories 140, Fat 7.2g, SaturatedFat 1g, Cholesterol 0mg, Sodium 237.7mg, Carbohydrate 15.8g, Fiber 4.9g, Sugar 2.7g, Protein 5.3g
GARLIC PARMESAN CHICKEN WITH CAULIFLOWER MASH
Classic flavors of garlic and Parmesan blend well in this one-pot chicken and cauliflower mash meal.
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the Italian seasoning, salt, and pepper in a small bowl. Season both sides of the chicken with the seasoning blend.Heat the oil and butter in the Rockcrok® Dutch Oven over medium heat for 3-5 minutes. Brown the chicken, skin-side down, for 4-5 minutes, or until the chicken is golden brown. Remove the chicken from the Dutch oven and set aside.Add the cauliflower and pressed garlic to the Dutch oven and stir to combine. Top with the chicken and cover. Place in the Rockcrok® Slow Cooker Stand and cook on LOW for 6 hours or on HIGH for 3 hours.Remove the chicken. Drain the cauliflower in a colander and return it to the Dutch oven. Mash the cauliflower and season to taste. Place the chicken on top. If desired, the chicken can be browned further: place the Dutch oven under a preheated broiler on HIGH for 2-3 minutes. Top with chopped parsley and Parmesan cheese.
Nutrition Facts : U.S. Nutrients per serving (1 chicken thigh and ½ cup/125 mL mashed cauliflower) Calories 310, Total Fat 16 g, Saturated Fat 5 g, Cholesterol 155 mg, Sodium 490 mg, Carbohydrate 12 g, Fiber 4 g, Sugars 5 g. Protein 31 g
CAULIFLOWER AND CHICKEN SALAD
I made this salad with left over bbq. chicken so i came up with this idea of a salad. I hope you enjoy like my family does.
Provided by karen wilsey
Categories Chicken Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. mix all ingredients together and refridgerate.
- 2. please note: i used left over bbq. chicken, potatoes, and cauliflower that was in the refridgerater, so not to waste food I made this salad. hope you enjoy!
More about "cauliflower and chicken salad recipes"
ROASTED CHICKEN AND CAULIFLOWER WITH HERB SALAD RECIPE | GOOP
From goop.com
Servings 2-3Category Recipes
- Toss the first 8 ingredients together in a large mixing bowl, making sure everything is well coated. Spread everything out evenly on a baking sheet. Let it bake for about 40 minutes, or until the cauliflower and lemon are caramelized and the chicken has an internal temperature of 165°F.
- Toss the herbs together and top the chicken and cauliflower with a scattering of them, then squeeze fresh lemon over the top.
ROASTED CAULIFLOWER AND CHICKEN SALAD - YELLOW GLASS DISH
From yellowglassdish.com
5/5 (1)Total Time 35 minsCategory Main Course, SaladCalories 415 per serving
CHINESE CAULIFLOWER SALAD WITH SHREDDED CHICKEN - THE ...
From thedevilwearssalad.com
5/5 (16)Total Time 40 minsCategory SaladCalories 144 per serving
- In a small saucepan on medium to high heat, bring 2 cups of chicken broth to the boil. Add 3 tbsp of Chinese cooking wine and 4 slices of ginger into the broth. Once it starts to boil, add the chicken tenderloin strips and boil for 10 minutes.Remove the chicken and set aside to cool. Shred the chicken by pulling the flesh apart with your fingers. Set aside.
CAULIFLOWER CASSEROLE RECIPE WITH CHICKEN
From everydaydishes.com
Servings 8Total Time 45 minsCategory DinnerCalories 338 per serving
- Preheat oven to 350 degrees then coat a 2-qt casserole dish with cooking spray. Season chicken breasts lightly with salt and pepper then place in prepared casserole dish. Spritz top of chicken with cooking spray then bake 20–25 minutes or until just cooked through. Remove from oven, cover loosely with foil then let rest. Increase oven temperature to 425 degrees.
- Fill a large saucepan halfway with water then bring to a boil over high heat. Add cauliflower and a few pinches of salt. Cook cauliflower approximately 3 minutes until fork tender but still slightly crunchy. Drain and set aside.
- Return pot to stove then reduce heat to medium. Melt butter then add diced onion. Cook 3–4 minutes until onion is translucent then add garlic and cook 1 additional minute.
- Sprinkle in flour, stirring until dissolved. Cook approximately 1 minute, stirring frequently, then slowly whisk in milk. Bring mixture to a boil then add paprika, dry mustard, salt and pepper and stir to combine. Add Parmesan cheese then stir until melted and incorporated. Remove from heat then fold in chicken and cauliflower to fully coat with sauce.
CAULIFLOWER SALAD WITH LEMON AND CAPERS - SIP AND FEAST
From sipandfeast.com
5/5 (2)Total Time 15 minsCategory Salad, Side DishCalories 238 per serving
- Cut, clean and cook cauliflower florets in 2 cups of water in a lidded pan on high heat to moderately soften. Cook for 7-10 minutes then drain but do not rinse to cool.
- In a large bowl combine paste of 1 garlic clove, paste of 2 anchovies, 1/2 cup extra virgin olive oil, 1/4 cup fresh lemon juice, zest of 1 lemon, 1/4 tsp crushed red pepper, 1/4 cup minced parsely and 2 Tbsp capers. Whisk well.
- Add warm cauliflower florets to bowl and toss to coat. Taste test and adjust salt/pepper and crushed red pepper levels if necessary. Let the salad sit for 1 hour to adequately absorb the dressing if possible. Enjoy!
ROASTED CHICKEN, CHICKPEA, AND CAULIFLOWER SALAD - RECIPE ...
From finecooking.com
Estimated Reading Time 2 mins
CAULIFLOWER RICE AND SPICY CHICKEN SALAD | THE 1:1 DIET
From one2onediet.com
Servings 2Calories 200 per servingEstimated Reading Time 4 mins
CHICKEN CAULIFLOWER SALAD RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 4Calories 350 per servingTotal Time 45 mins
CAULIFLOWER SALAD WITH BARBECUE CHICKEN AND HONEY RECIPE ...
From bbc.co.uk
Category Light Meals & Snacks
ROASTED CHICKEN AND CAULIFLOWER SALAD | CHICKEN.CA
From chicken.ca
Servings 4Calories 332 per serving
HEALTHY SPINACH CHICKEN SALAD – CHICKEN SALAD RECIPE ...
From eatwell101.com
Servings 4Calories 484 per serving
CHICKEN CAULIFLOWER "COUSCOUS" SALAD RECIPE [PALEO, KETO]
From paleoflourish.com
Cuisine AmericanTotal Time 20 minsCategory LunchCalories 286 per serving
10 BEST CHICKEN WITH CAULIFLOWER RECIPES | YUMMLY
From yummly.com
CAULIFLOWER & CHICKEN SALAD @ NOT QUITE NIGELLA
From notquitenigella.com
CAULIFLOWER SALAD « CLEAN & DELICIOUS
From cleananddelicious.com
3.6/5 (34)Total Time 25 minsCuisine AmericanCalories 143 per serving
- Slice the cauliflower in half and use a knife to remove all the florets. Cut some of the larger florets into smaller pieces so they'll fit in your food processor.
- Place cauliflower florets in the food processor and pulse back and forth until you have a fine, gravel-like consisitency. You may have to work in batches.
- Transfer cauliflower to a large bowl and add in tomatoes, scallions, cucumber, parsely, mint, garbanzo beans and olives.
EASY CAULIFLOWER SALAD - NAMELY MARLY - EASY VEGAN RECIPES
From namelymarly.com
5/5 (2)Total Time 1 hr 15 minsCategory SaladCalories 144 per serving
- Prepare the cauliflower by pulling away any leaves and remove the core. Cut the cauliflower into small florets. Place these in a large microwave-safe bowl. To use most of the cauliflower, cut long stems into small pieces. Add these to the same microwave-safe bowl.
- Place the bowl in a microwave and cook for 3 to 4 minutes. This will soften the cauliflower but it will still have a crisp bite.
- Once cauliflower is cool enough to handle, transfer it to a salad bowl. Add tomatoes, black olives, chickpeas, and chopped onions.
- While the cauliflower is cooking in the microwave, prepare the lemon dressing by combining all the dressing ingredients in a small bowl or mason jar. Whisk or shake (if using a jar with a lid) until creamy. Pour the dressing over the cauliflower mixture and stir well to coat, reserving some dressing to add on immediately before serving.
ROASTED CAULIFLOWER SALAD WITH WALNUTS RECIPE | EATINGWELL
From eatingwell.com
3/5 (2)Calories 200 per servingTotal Time 1 hr
- Place 1/2 cup walnuts in a small saucepan and add water to cover by 1 inch. Bring to a simmer. Reduce heat and simmer until slightly softened, about 20 minutes. Drain and let cool to room temperature.
- Meanwhile, toss cauliflower in a bowl with oil and 1/4 teaspoon salt. Spread in a single layer on a baking sheet. Roast until browned on the bottom, about 20 minutes. Transfer to a large bowl and let cool to room temperature.
- Blend the cooled walnuts, tahini, 1/4 cup lemon juice and water in a food processor until very smooth, scraping down the sides a few times. If it's too thick to blend, add additional room-temperature water by the tablespoon until you get a thick sauce.
GREEK CHICKEN SALAD BOWL (PALEO - WHOLE30) - EVERY LAST BITE
From everylastbite.com
ROASTED CAULIFLOWER SALAD RECIPE - NEWS365.CO.ZA
From news365.co.za
RECIPE: CAULIFLOWER AND BROCCOLI SALAD STEP BY STEP WITH ...
From handy.recipes
I HAVE 4 WORDS FOR YOU TODAY AND 4 WORDS ONLY: PUMPKIN ...
From cookzox.com
CAULIFLOWER AND CHICKEN SALAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love