Chicken and cauliflower salad, a spicy and delicious mixed salad, as well as healthy and low calories!
This is a quickly made salad, comforting and filling, a one bowl dish, very handy for weekday dinners. Here, I made my salad from scratch, but of course you can make it with leftover chicken, or replace chicken by tuna, or you can cook your cauliflower ahead, although cauliflower cooks only about 10 to 12 minutes, which is quite quick.
1 small cauliflower
1 small green cauliflower
1 cube vegetable stock (or chicken)
10 radishes (thinly sliced)
A small tin of corn kernels
1 tsp soy sauce
1 tsp curry powder
1 1/2 tbsp red wine vinegar
6 tbsp olive oil
1 tbsp chives
Salt and pepper to taste
11 oz (300 g or 3 pieces) chicken breast minced
2 tbsp soy sauce
2 tbsp white wine
2 heaping tbsp corn starch
Prepare a marinade with the soy sauce, white wine and cornstarch, stir well
Mince chicken breasts to bite size and marinate for about 20 minutes to half an hour
Into a pan, add to tbsp. vegetable oil, sear chicken until golden
Set aside to cool
Trim cauliflowers so as to only keep stalks with a minimum of stems
In a saucepan, bring water and stock to boil, add cauliflower stalks and cook for about 10 minutes, check cauliflowers for tenderness, you want them cooked but not too soft, if necessary cook for one or two minutes more
Drain and set aside to cool
Into a salad bowl, add mustard, soy sauce, curry powder and red wine vinegar, stir until well blended
Add olive oil and chives stir
Add salt and pepper to taste
If you find that there is too much vinegar, you can add a tbsp. of cream or mayo
Add to the salad dressing, sliced radishes, corn kernels, cauliflowers stalks (slice the biggest stalks to bite size), chicken and toss
Taste and adjust spices if necessary
About the marinade: Whenever I am cooking chicken breasts, thighs or tenders, whatever the recipe, whether Asian, French or Italian style, I always marinate my chicken for about half an hour in this marinade: it does help with the browning and avoids overcooking, it keeps chicken moist and extra-tender.
About the salad dressing: this is the recipe of a basic French salad dressing, except for the curry powder. With a green leaves salad, the ratio oil/vinegar, would be 1 tbsp. vinegar/3 tbsp. oil.
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