Name: Cauliflower Salad with Chicken and Carrots Recipe
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 head cauliflower (cut into bite size pieces); 1 pound raw carrots (sliced); 2 cups leftover cooked chicken (diced); 1 1/4 cups Italian salad dressing

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This easy-to-make four ingredient Cauliflower Salad with Chicken and Carrots is a healthy, noodle-free variation on one of our favorites: Chicken Pasta Salad.

This evening I had a hankering for pasta salad, but I didn’t have any broccoli. I just harvested cauliflower from the garden and decided to substitute it for the broccoli…and then since I have been on a noodle substitution kick, I decided to use cauliflower as a substitute for the pasta too.

Cauliflower Salad with Chicken and Carrots Recipe

Yield: 6 – 8 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes if you have leftover chicken

Ingredients:

1 head cauliflower, cut into bite size pieces
1 pound raw carrots, sliced
2 cups leftover cooked chicken, diced
1 1/4 cups Italian salad dressing

Directions:

Steam the cauliflower in a double boiler for approximately 7 minutes or until it is just fork tender.
In a large bowl, combine carrots, cooked chicken, and steamed cauliflower. Add dressing and toss until thoroughly coated.
You can serve immediately or refrigerate it for an hour or two first. I served the salad on a bed of arugula leaves.

I like cauliflower and expected to enjoy this variation, but I think I like my pasta-free version even more than I liked the original salad.

Printable Recipe for Cauliflower Salad with Chicken and Carrots

Chicken cauliflower salad served on a bed of spinach leaves.

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Cauliflower Salad with Chicken and Carrots Recipe

Course Dinner, Lunch, Main Course

Cuisine American

Keyword Cauliflower Salad with Chicken and Carrots

Prep Time 10

Cook Time 10

Servings

Calories 249kcal

Author Alea Milham

Ingredients

▢ 1 head cauliflower cut into bite size pieces
▢ 1 pound raw carrots sliced
▢ 2 cups leftover cooked chicken diced
▢ 1 1/4 cups Italian salad dressing

Instructions

Steam the cauliflower in a double boiler for approximately 7 minutes or until it is just fork tender.
In a large bowl, combine carrots, cooked chicken, and steamed cauliflower. Add dressing and toss until thoroughly coated.
You can serve immediately or refrigerate it for an hour or two first. I served the salad on a bed of arugula leaves.