Best 3 Cauliflower And Chicken Salad Recipes
Cauliflower and chicken salad is a light and flavorful dish perfect for a healthy lunch or dinner. With its vibrant colors and textures, this salad is sure to please even the most discerning palate. The combination of roasted cauliflower, tender chicken, and fresh vegetables provides a delightful balance of flavors and nutrients. The creamy dressing adds a touch of richness without overpowering the natural flavors of the ingredients. Whether you're looking for a quick and easy weeknight meal or a refreshing summer salad, cauliflower and chicken salad is a versatile dish that can be enjoyed in many ways.
Here are our top 3 tried and tested recipes!
BACON CAULIFLOWER SALAD
My Aunt Lavern's special cauliflower salad recipe combines crispy-crunchy ingredients with a creamy dressing that's ever so slightly sweet. -Kelly Ward Hartman, Cape Coral, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cauliflower, bacon, cheese, green pepper and onion. In another bowl, combine mayonnaise and sugar; spoon over cauliflower mixture and toss to coat. Cover and refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 308 calories, Fat 28g fat (8g saturated fat), Cholesterol 27mg cholesterol, Sodium 456mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.
CAULIFLOWER AND CHICKEN MAKLOUBEH
Make and share this Cauliflower and Chicken Makloubeh recipe from Food.com.
Provided by English_Rose
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- Soak the cauliflower in 5 cups of cold salty water for at least 1 hour.
- Heat the oil in a large saucepan and fry the chicken pieces until golden on both sides.
- Add the onion, peppercorns, cardamom pods, 1 teaspoon of the salt and the boiling water. Bring to the boil, lower the heat then cover with a lid and simmer for 40-50 minutes, checking regularly to make sure the mixture doesn't dry out.
- When the chicken pieces are tender, remove from the pan and reserve the stock.
- Meanwhile, drain the cauliflower pieces and pat dry on absorbent paper. Heat the oil in a deep fat fryer to 375F and fry the cauliflower until golden (this may also be done, in batches, in a frying pan). Remove the cauliflower with a slotted spoon and drain on kitchen paper.
- In a small frying pan, warm the ghee or clarified butter. Add the garlic, cook until softened and remove with a slotted spoon.
- Lay the chicken pieces on the base of a large ovenproof saucepan and arrange the fried cauliflower around the edges, leaving a gap in the middle. Add the fried garlic and ghee.
- Add the remaining salt, pepper, saffron (if using), ground cardamom, allspice, nutmeg, cinnamon and cumin.
- Pour in the reserved stock, place the pan on a medium heat and bring to the boil.
- Soak the rice in 4 1/2 cups boiling water for 5 minutes, drain and repeat.
- Preheat the oven to 350°F Spoon the rice into the empty gap and then cover the cauliflower completely with the rest.
- Pour over enough stock to completely cover the rice. Simmer gently, uncovered, for 10 minutes, until some of the stock is absorbed.
- Cover the pan with a lid and transfer to the oven. Cook for 12-15 minutes, until the rice is tender.
- To make the salad, mix the chopped cucumber, yogurt, salt and garlic together. Cover and chill in the refrigerator until needed. Just before serving, scatter the mint over.
- Remove the Makloubeh from the oven and leave to cool for 20 minutes.
- Place a large serving plate over the top of the pan and turn the whole lot over. The contents of the pan should come out in one piece onto the serving dish. Scatter with pine nuts.
- Serve the Makloubeh straight away with the cucumber and yogurt salad.
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
Tips:
- Use a food processor to quickly and easily grate or chop the cauliflower. You can also use a blender or grater, but a food processor will make the job much faster.
- Be sure to remove the tough core from the cauliflower before grating or chopping it.
- If you don't have any cooked chicken on hand, you can easily make your own by poaching or roasting a chicken breast.
- Add in your favorite vegetables to the salad, such as celery, carrots, or cucumbers.
- For a creamy salad, add in some mayonnaise or Greek yogurt.
- If you want a tangy salad, add in some lemon juice or vinegar.
- Season the salad with salt and pepper to taste.
Conclusion:
This cauliflower and chicken salad is a healthy and delicious meal that can be enjoyed for lunch or dinner. It is packed with protein, fiber, and vitamins, and is a great way to get your daily dose of vegetables. The salad is also very versatile, so you can easily customize it to your own taste. So next time you're looking for a quick and easy meal, give this cauliflower and chicken salad a try!
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