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 rotisserie chicken. Voila, dinner is ready.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 rotisserie chicken, about 1 1/2 lbs, skinned, deboned and shredded in larger pieces
- 1 medium cauliflower, about 1 lb, broken into florets
- 1/2 cup 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, drained
- 1/2 cup Italian parsley, lightly packed and finely chopped
- 1 jalapeno pepper, seeded and thinly sliced
- 1 rotisserie chicken, about 675 g skinned, deboned and shredded in larger pieces
- 1 medium cauliflower, about 450 g, broken into florets
- 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 425 g, drained
- 14 g Italian 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
Leave a Comment:
I invite you to join the discussion on Twitter, where you can subscribe to my newest recipes by clicking the “follow” button. If you are a Linkedin member you can contact me here.