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Roasted Cauliflower Salad with Chicken

A wonderful warm salad filled with protein and beautiful mix of veggies.

  • Serves 4
  • 10 Ingredients
  • 30 min prep time

Ingredients

  • 1kg cauliflower, cut into florets

  • 200g baby carrots, peeled, quartered lengthways

  • 1 red onion, cut into thin wedges

  • ¼ cup (60ml) chilli-flavoured olive oil

  • 500g Chicken Breast Fillets

  • 400g can butter beans, rinsed, drained

  • 120g pkt Baby Spinach and Rocket

  • 1/3 cup (45g) unsalted hazelnuts, toasted, chopped

  • 1/3 cup (80ml) lime juice

  • 2 tsp finely grated ginger

Directions

  1. Preheat oven to 200°C.
  2. Place the cauliflower, carrot and onion in a large roasting pan. Drizzle with oil and toss to coat. Roast for 30 mins or until vegetables are golden and tender. Set aside to cool slightly.
  3. Meanwhile, place the chicken in a saucepan. Pour over enough water to cover completely. Bring to a simmer over medium-high heat. Reduce heat to low and cook for 15 mins or until chicken is cooked through. Transfer to a plate and set aside to cool. Coarsely shred chicken.
  4. Add the beans, chicken and spinach and rocket to the cauliflower mixture. Toss to combine.
  5. Arrange the cauliflower mixture on a serving platter. Sprinkle with hazelnut.
  6. Whisk the lime juice and ginger in a jug. Drizzle over the salad. Season with pepper to serve.
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