Leftover chicken salad

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Leftover chicken salad

Yield 2-3

Author Lucy Tweed

Cook time

30 Min

Total time

30 Min

Easily swappable for tinned tuna, this is a throw together, lit.

Ingredients

• 1 head of cauliflower
• 2 tbs Olive oil
• 1 ts garlic powder
• 1 ts aprika
• Salt and pepper to season
• Rocket (arugula) leaves
• Two cobs of corn, steamed and kernels cut from the cob
• Leftover cooked chicken (we had some thighs in the freezer that I’d thrown in with a herb slurry then cooked off for lunches and things like this!) or store-bought roast chicken is perfect!

Dressing

• 1 tbsp Dijon mustard
• 1 small garlic clove, crushed
• Juice of 1 lemon, about 1-2 tbs
• 1 tsp salt
• 1/2 tsp sugar
• 1/2 cup finely grated Parmesan cheese
• 2/3 cup olive oil

Instructions

1. Preheat your oven to 220°C (430°F).
2. Cut the cauliflower into 8 wedges, removing the core while keeping the wedges intact. Place them on a baking tray lined with parchment paper.
3. Drizzle olive oil over the cauliflower wedges. Sprinkle garlic powder, paprika, salt, and pepper to taste.
4. Roast the cauliflower in the preheated oven for about 25 minutes, or until the edges are crispy and golden, and the cauliflower is tender in the middle. Remove from the oven and let it cool.
5. In a jar, combine Dijon mustard, crushed garlic clove, lemon juice, salt, sugar, finely grated Parmesan cheese, and olive oil.
6. Shake the jar well to emulsify the dressing. Taste and adjust the seasoning if needed.
7. To assemble the salad, place rocket leaves on a plate.
8. Add the wedges of cauli and the chicken and the steamed corn then drizzle the tangy dressing over the salad.

Nutrition Facts

Calories

738

Fat

65 g

Sat. Fat

11 g

Carbs

26 g

Fiber

5 g

Net carbs

20 g

Sugar

9 g

Protein

18 g

Sodium

1277 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.