A meal in itself this salad is a make ahead salad to serve and serve for days. Think Sunday lunch then take to work a few days of the week. Or take this to your next family gathering. Or lake weekend. Or if you're like me make it on Thursday for lunch and pack the rest for the beach this weekend.
This would be great for a shower or gals dinner, too. It's easy to throw together, makes a great use for leftover grilled or smoked chicken and keeps in the fridge for days.
Did I also mention I had ALL of the ingredients on hand and didn't have to run to the store? That's a #whole30win any day of the week.
Ingredients
4 cups organic baby spinach
16 oz package of rices cauliflower
1/2 cup chicken stock
1/4 tsp lemon zest
3 Tbsp fresh lemon juice
1 Tbsp Extra Virgin Olive Oil
1/2 tsp salt
1/2 tsp minced garlic (2-3 cloves)
1-1/2 cups cooked chicken, diced (I used leftover grilled chicken)
1/2 cup diced cucumber
1/2 cup red bell pepper chopped
3 green onions, thinly sliced
1Tbsp chopped fresh dill
Additional olive oil to coat pan.
Method
Drizzle olive oil to coat the bottom of skillet and heat over medium high heat.
Once oil is heated add cauliflower rice and chicken stock. I add a dash of salt and pepper here as well. Simmer until rice is tender, about 10 minutes, stirring occasionally.
Meanwhile in a small bowl whick lemon zest, lemon juice, olive oil and garlic. Salt and pepper to taste.
Once rice is cooked, transfer to a large mixing bowl and pour lemon/oil mixture on top. Toss to coat. Add chicken, dill, pepper, onion, cucumber and spinach. Toss and serve immediately or cover and refrigerate. This salad is so versatile, you'll enjoy it both ways!
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