Recipe
Roasted Chicken and Cauliflower Salad
Prep Time: 15 min
Cook Time: 30 min
Serves: 4
This warm and satisfying dinner salad is perfect any time of year.
Contributed By: Developed for CFC by Amanda Riva
Ingredients
1/3 cup (75 mL)
balsamic vinegar
2 tsp (10 mL)
Dijon mustard
2 tsp (10 mL)
honey
1 1/2 tsp (7.5 mL)
salt, divided
1/2 tsp (2.5 mL)
pepper
3 tbsp (45 mL)
olive oil
4
cloves garlic
4
boneless, skinless chicken breasts
6 cups (1.5 L)
small cauliflower florets
1
can cannellini beans, drained and rinsed
1/4 cup (60 mL)
Parmesan cheese, shredded
6 cups (1.5 L)
baby spinach leaves
1 cup (250 mL)
roasted red pepper, thinly-sliced
1/2 cup (125 mL)
onion, thinly-sliced
Instructions
1
Preheat the oven to 425ºF (220ºC). Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, 1 tsp (5 mL) salt and the pepper. Slowly drizzle in the oil, while whisking constantly, until mixture comes together. Measure out ¼ cup (60 mL) and set aside. Stir the garlic into the remaining mixture.
2
Toss the chicken with 2 Tbsp (30 mL) of the garlic mixture. Season all over with remaining salt; arrange on the prepared pan. Toss the cauliflower with the remaining garlic mixture. Spread in a single layer on the same pan next to the chicken.
3
Bake for 20 to 25 minutes or until a meat thermometer registers 165°F (74°C) when inserted into the centre of the largest chicken breast. Transfer chicken to a cutting board and tent with foil. Sprinkle beans and Parmesan over cauliflower. Roast for an additional 10 minutes or until browned; cool slightly.
4
Meanwhile, thinly slice each chicken breast; set aside. Toss cauliflower mixture with spinach, red pepper, red onion and reserved dressing. Divide salad evenly between 4 dinner plates. Top with sliced chicken. Serve immediately.