Chicken salad with cauliflower rice.

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A super easy salad which is nutritious and tastes delicious.

 

Serves 2

Ingredients:

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

 

Method:

  • 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.