This is a great weekday salad that goes great in a wrap, sandwich or on a bed of greens. When I make this I use chicken cooked sous vide at 150 degrees for an hour and a half, but you can use rotisserie chicken as well in this recipe.
CAULIFLOWER CHICKEN CURRY SALAD
Course: MainDifficulty: Easy4
servings10
minutes12
minutes40
minutesThis dish comes together pretty quickly, especially with store bought chicken. Keep in mind that yellow curry powder can come in mild or spicy varieties so check the heat before you add the optional cayenne to the salad.
Ingredients
1 head cauliflower, cut into small florets
2 small or 1 medium carrots, diced small
1 tablespoon curry powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 teaspoon salt
2 tablespoons brown sugar
3 tablespoons oil
1/2 cup mayonnaise
1/2 cup greek yogurt
1/2 bunch cilantro, chopped
1/2 lime, juiced
Directions
- Heat oven to 450 degrees. Toss the cauliflower and carrot with the salt, spices, brown sugar and oil. Spread the veggies onto a foil lined rimmed baking sheet. Bake for 10-12 minutes or until the cauliflower is browned. Allow to cool for appoximately 15 minutes.
- In a large bowl, place the cooled veggies, with the chicken, mayo, yogurt, cilantro and lime juice. Taste and add seasoning as needed.
- Refrigerate, covered until ready to serve
Notes
- Equipment: foil lined rimmed baking sheet
- Variations: Great in a wrap or on a salad
