Best 2 Cauliflower And Chicken Salad Recipes

Indulge in a delightful culinary experience with our irresistible Cauliflower and Chicken Salad, a harmonious blend of flavors and textures that will tantalize your taste buds. This versatile salad offers two delectable variations - a refreshing lemon-tahini dressing and a creamy, tangy Dijon dressing - to cater to your preferences. It's a perfect meal-prep option, providing a wholesome and satisfying lunch or dinner that's bursting with nutrients. Discover the culinary artistry behind this delightful dish and embark on a journey of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

BROCCOLI, CAULIFLOWER & CHICKEN SALAD

Broccoli, Cauliflower & Chicken Salad image

Made with broccoli, cauliflower, red peppers and cherry tomatoes, this chilled chicken salad has nearly every color of the rainbow!

Provided by My Food and Family

Categories Home

Time 3h15m

Yield 4 servings, about 2 cups each

Number Of Ingredients 7

Ingredients

2 cups each broccoli and cauliflower florets
1 red pepper, cut into strips
1-1/2 cups chopped cooked boneless skinless chicken breast s
1 cup cherry tomatoes, halved
1/2 cup KRAFT Lite Ranch Dressing
1 cup KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
Add cheese and bacon; mix lightly.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 820 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 5 g, Protein 28 g

ROASTED CHICKEN THIGHS WITH CAULIFLOWER AND HERBY YOGURT

Roasted Chicken Thighs With Cauliflower and Herby Yogurt image

This weeknight sheet-pan meal of crispy roasted chicken thighs and cauliflower gets a flavor boost from a tangy herbed yogurt sauce. If your cauliflower comes with leaves attached, don't toss them. Roast them alongside the florets; just toss them with a little bit of olive oil and add them to the sheet pan about halfway through the cooking time. Make sure to scoop up a bit of yogurt with each bite.

Provided by Yossy Arefi

Categories dinner, lunch, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon Aleppo pepper flakes (or 1/2 teaspoon red-pepper flakes)
3 tablespoons olive oil
Kosher salt and black pepper
6 bone-in, skin-on chicken thighs (about 3 pounds)
1 small head cauliflower (about 1 1/2 pounds), cut into 2-inch florets (about 5 cups)
3 shallots, quartered lengthwise (about 1 heaping cup)
1 1/4 cups Greek yogurt
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh cilantro, plus more for garnish
2 tablespoons lemon juice, plus more for serving
1 garlic clove, finely grated

Steps:

Heat oven to 425 degrees and set a rack in the center.
In a large bowl, whisk together the coriander, paprika and Aleppo pepper with 1 tablespoon oil and a big pinch of salt and pepper. Add the chicken to the bowl and toss to coat in the oil and spices. Arrange the chicken, skin-side up, on a large baking sheet.
Add the cauliflower, shallots, remaining 2 tablespoons oil, and a sprinkle of salt and pepper to the bowl. Toss to coat, then arrange the vegetables in a single layer surrounding the chicken.
Bake until the chicken is deep golden brown and cooked through and the cauliflower is browned, tossing the vegetables once or twice, about 40 minutes. (If the chicken is done before the cauliflower, transfer the thighs to a plate, cover, and continue cooking the cauliflower until golden brown.)
While the chicken bakes, prepare the yogurt sauce: Whisk the yogurt, mint, cilantro, lemon juice and grated garlic with a pinch of salt and a few grinds of pepper. Cover and refrigerate until serving.
Transfer the chicken and vegetables to a platter and top with any juices left on the sheet pan and a squeeze of lemon juice. Serve with a swoop of yogurt on the side, and fresh cilantro, if desired.

Tips:

Choose fresh, high-quality ingredients. This will make all the difference in the flavor of your salad.
Don't overcook the chicken. Chicken is best when it is cooked through but still juicy. Overcooked chicken will be dry and tough.
Use a variety of vegetables. This will add color, flavor, and texture to your salad. Some good options include cauliflower, broccoli, carrots, celery, and radishes.
Make your own dressing. Store-bought dressings are often high in sugar and unhealthy fats. It's easy to make your own healthy dressing with olive oil, vinegar, and your favorite herbs and spices.
Serve the salad immediately. Cauliflower salad is best when it is served immediately after it is made. The longer it sits, the more the cauliflower will wilt and lose its crunch.

Conclusion:

Cauliflower and chicken salad is a healthy, delicious, and easy-to-make dish that is perfect for lunch or dinner. It is packed with protein, vitamins, and minerals, and it is also low in calories and carbohydrates. If you are looking for a healthy and satisfying salad recipe, cauliflower and chicken salad is a great option.