Cauliflower Salad with Chicken and Carrots

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

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


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


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.

This post is linked to: Foodie Friday, Feed Me Tweet Me Follow Me Home ,  $5 Dinner ChallengeSlightly Indulgent Tuesday and Gluten Free Wednesday.

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About Alea Milham

Alea Milham is the owner and editor of Premeditated Leftovers. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.


  1. Looks delicious, Alea. I love the colors. I’m glad to know I’m not the only one who uses the word “hankering.” :)

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