Chicken and Cauliflower salad

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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.

  • 6 servings
  • Easy
  • 1 h 00

Recipe :

Ingredients :

1 small cauliflower

1 small green cauliflower

1 cube vegetable stock (or chicken)

10 radishes (thinly sliced)

A small tin of corn kernels

Salad dressing:

1tbsp mustard

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

Chicken marinade:

11 oz (300 g or 3 pieces) chicken breast minced

2 tbsp soy sauce

2 tbsp white wine

2 heaping tbsp corn starch

Marinate and cook chicken breasts: 

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

Cook cauliflowers:

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

Prepare salad dressing:

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

Assembly:

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

Note:

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.

Enjoy!

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