Roasted Chicken and Cauliflower Salad

Roasted Chicken and Cauliflower Salad

This warm and satisfying dinner salad is perfect any time of year.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 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.

Sprinkle with toasted pine nuts or almonds for some added crunch.

Nutrition Info

  • Per 1 chicken breast with 2½ cups salad serving Amount
  • Calories 332
  • Protein 32 g
  • Fat 13 g
  • Saturated Fat 2.5 g
  • Carbohydrate 24 g
  • Fibre 8 g
  • Sugar 3.5 g
  • Cholesterol 69 mg
  • Sodium 652 mg
  • Per 1 chicken breast with 2½ cups salad serving % Daily Value
  • Potassium 296
  • Calcium 20
  • Iron 19
  • Vitamin A 23
  • Vitamin C 20
  • Vitamin B6 17
  • Vitamin B12 2
  • Folate 12
  • Magnesium 6
  • Zinc 4

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