A bright and flavorful salad recipe worthy to be considered a main course. Easy, refreshing and filling and best of all, it can be whipped up in about 30 minutes. All you need are some pantry staples and a rotisserie chicken (the roasted chicken from Costco comes to mind). Voila, dinner is ready.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 rotisserie chicken, about 1 1/2 lbs (675 g), skinned, de-boned and shredded in larger pieces
- 1 medium cauliflower, about 1 lb (450 g), broken into florets
- 1/2 cup (120 ml) extra virgin olive oil
- sea salt and freshly ground pepper
- 1 small red onion, thinly sliced
- 6 Tbsp white balsamic vinegar
- 2 tsp Dijon mustard
- 1 can chickpeas, about 15 oz (425 g), drained
- 1/2 cup (14 g) flat-leaf parsley, lightly packed and finely chopped
- 1 jalapeno pepper, seeded and thinly sliced
Preparation:
Preheat oven to 425° F/220° C.
In a bowl mix cauliflower florets with 2 tablespoons of olive oil, sea salt, and pepper to taste. Toss well making sure that all florets are well coated with oil. Place cauliflower on a baking sheet cut side down and roast for about 15 minutes, turning florets on the other side after about 8 minutes or until edges start browning a little. Roast until cauliflower is crispy and tender.
In the meantime combine the red onion slices with 2 tablespoons white vinegar and 1/4
Whisk mustard, salt, and pepper into the saved vinegar. Add the remaining olive oil and whisk well to combine. In a large serving bowl, combine the shredded chicken, roasted cauliflower, chickpeas, pickled onion slices, parsley, and jalapeno slices. Add dressing and season to taste. Allow
