Cauliflower Salad with Chicken and Carrots Recipe
Servings: 6
Calories: 249kcal
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.
Notes
10 minutes (actually less) cook time if you use precooked chicken. Ensure you use fully cooked chicken.
Nutrition
Calories: 249kcal | Carbohydrates: 35g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 5279mg | Potassium: 648mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12639IU | Vitamin C: 51mg | Calcium: 53mg | Iron: 1mg