Chicken salad with cauliflower rice.


A super easy salad which is nutritious and tastes delicious.


Serves 2


300g cauliflower rice

8oz cooked chicken 

3 spring onions, finely chopped 

75g sun blush tomatoes, shredded 

2 tbsp toasted sun flower seeds

2 tbsp toasted pumpkin seeds

2 tbps chopped parsley

Sea salt and pepper



  • Heat a medium non stick pan and add the cauliflower rice for 3-4 minutes stirring all the time until lightly cooked. Set aside to cool down.

  • Meanwhile, shred the chicken removing any skin and bones and place into a bowl. Once the cauliflower rice has cooled add to the bowl along with all the remaining ingredients and season well with salt and pepper.

  • To serve, spoon into salad bowls and enjoy!

Tip - if you cook a whole chicken, you will find that the flavour is superior to chicken breasts  and then you can use the remaining chicken for another meal

** Keep in the fridge and use within 2-3 days.