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Updated: Jul 1, 2021

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 (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.

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