Updated: Jun 7
A super easy salad which is nutritious and tastes delicious.
300g cauliflower rice
8oz cooked chicken
3 spring onions, finely chopped
75g sun-blush (or sun-dried) tomatoes, shredded
2 tbsp toasted sunflower seeds
2 tbsp toasted pumpkin seeds
2 tbsp 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.