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Blackened Cauliflower and Chicken Salad

Blackened Cauliflower and Chicken Salad

By Morrisons
Published on 01 December 2020
Cauliflower adds a real crunchy edge to help liven up this salad.
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Time and servings

25 minsTotal time
1Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 1 tbsp of chives, chopped
  • 3 cherry tomatoes, halved
  • 2 sprays of low calorie oil
  • 2 cauliflower florets, thinly sliced
  • 3 tenderstem broccoli stems
  • 25 g of rocket leaves
  • 1 tbsp of light mayonnaise
  • 0.5 cloves of garlic, peeled and grated
  • 150 g of roast chicken, cut into strips

Method

  1. Step 1

    Preheat the oven to 180°C/350°F/Gas 4. Place the tomatoes in an ovenproof tray. Roast for 10 minutes or until they start to soften.
  2. Step 2

    Meanwhile, heat a non-stick frying pan over a medium heat, spray with the oil then fry the cauliflower until it starts to blacken. Turn it over and cook on the other side. Season then place in a bowl to cool.
  3. Step 3

    Boil the broccoli in salted water for 3 minutes, then drain and run under cold water.
  4. Step 4

    Place the chicken in the bowl with the cauliflower then add the broccoli and salad leaves.
  5. Step 5

    To make the dressing, combine the mayonnaise with the garlic and chives. Add some warm water to thin it out then season to taste.
  6. Step 6

    Add a little of the dressing to the salad ingredients and toss them together. Drizzle over the rest of the dressing and serve with the roasted tomatoes.