- Recipes
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.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
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.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.Step 3
Boil the broccoli in salted water for 3 minutes, then drain and run under cold water.Step 4
Place the chicken in the bowl with the cauliflower then add the broccoli and salad leaves.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.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.