A super easy salad which is nutritious and tastes delicious.
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.