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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.
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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.
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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.
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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.
Recipes
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
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
