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

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.

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