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Oven-Roasted Cauliflower and Chicken Salad Recipe

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This recipe for Oven-Roasted Cauliflower and Chicken Salad, by , is from The Chew Family Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Cleath
Added: Monday, November 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large boneless skinless chicken breasts
24 oz. cauliflower florets
1/2 yellow onion, chopped
5 slices turkey bacon
6 oz. packaged broccoli slaw
2 green onions, chopped
7-10 bunches of fresh thyme
2 small cloves or 1 large clove garlic, minced or pressed
2 bay leaves
black peppercorns
olive oil, sea salt, and black pepper for oven roasting
optional: low-fat or fat-free mayonnaise and yellow mustard to taste, approx. equal parts each

Directions:
Directions:
Step 1: Poaching the Chicken
Before preparing the chicken, preheat the oven to 500 degrees with a rack in the middle of the oven. Place both chicken breasts in a sauce pan and sprinkle several peppercorns, the 2 bay leaves, and 2-3 bunches of thyme over both breasts. Cover the chicken with water, place a lid on the pan, and set over medium-high heat on the stove. Start step 2 while chicken is poaching. Chicken should be cooked through after about 15 minutes; cut into one of the breasts to make sure they are cooked completely. Remove from pan and set aside to cool.

Step 2: Roasting the Cauliflower
Using a baking pan with low sides, cover the pan with heavy duty aluminum foil. Spread the cauliflower florets and 1/2 chopped yellow onion on the foil, cutting the larger florets into bite-sized pieces. Once the salad is assembled you will want the chicken and the cauliflower pieces to be of similar size. Sprinkle the cauliflower liberally with olive oil, which will permit it to brown well, and with sea salt and black pepper. Roast in the oven for 10-15 minutes, checking for your preference of tenderness. Set aside to cool while you prepare the remaining ingredients.
Side note: This method of roasting vegetables results in a great easy side dish on its own! Cooking times will vary from 5-15 minutes depending on the kind of vegetable and desired tenderness.

Step 3: Assembling the Salad
Heat up a frying pan and brown the slices of turkey bacon on each side. Slice up the bacon into small bits. Cut the chicken breasts in bite-sized chunks. In a large mixing bowl, combine bacon, broccoli slaw, chopped green onions, minced garlic, chicken chunks, cauliflower and yellow onions, and thyme leaves stripped off 5-7 thyme bunches. Stir well. Add mayonnaise and mustard to taste if desired.

Serve alone, in lettuce wraps, or in pita halves and enjoy!

Personal Notes:
Personal Notes:
A great low-carb alternative to potato salad! Very flavorful and colorful.

 

 

 

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