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Chicken and Cauliflower Salad Recipe

Easy Salad with Chicken

This easy salad with chicken will be your new go-to salad recipe. Tender greens and fresh herbs are topped with flavorful, roasted sun-dried tomato chicken and cauliflower.
5 from 2 votes
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 389kcal

Equipment

  • Ovenproof skillet

Ingredients

  • 2 tablespoons extra virgin olive oil, divided
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons Italian seasoning, divided
  • 3 teaspoons paprika, divided
  • 1 pound cauliflower, trimmed and cut into florets
  • ¼ cup water
  • ½ cup sun-dried tomatoes, roughly chopped
  • 5 ounces salad greens
  • 1 teaspoon extra virgin olive oil
  • .5 ounces fresh basil
  • 4 hard-boiled eggs
  • 4 tablespoons croutons
  • 3 tablespoons Italian vinaigrette
  • Salt and pepper to taste

Instructions

Prepare the chicken:

  • Preheat oven to 400ºF.
  • Drizzle chicken breasts with 1 tablespoon of olive oil. Season with salt and pepper. Add half the Italian seasoning and half the paprika, and use your hands to coat the chicken in the oil and spices. Set aside.

Sauté the cauliflower:

  • Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Once hot, add the cauliflower florets and season all over with salt and pepper. Cook, turning occasionally, for 4–5 minutes until they begin to brown. Add the remaining Italian seasoning and the remaining paprika. Taste and add salt if needed.

Cook the chicken:

  • Create a well–large enough for the two chicken breasts–in the middle of the cauliflower.
  • Place the chicken in the middle of the pan and cook for 5 minutes per side. Pour in ¼ cup water and the diced sun-dried tomatoes and stir into the cauliflower. Turn off the heat.
  • Transfer to the oven for 15–20 minutes or until an instant-read thermometer reaches 165ºF.
  • Remove the chicken from the oven and let it stand for 5 minutes.

Prepare the salad:

  • Place the salad greens in a large bowl with the croutons and fresh basil leaves. Drizzle with 1 teaspoon extra virgin olive oil. Season with a pinch of salt.

Prepare the chicken for serving:

  • Thinly slice the chicken and arrange it in the middle of the skillet with the cauliflower.

To serve:

  • Serve the roasted cauliflower and chicken on top of the dressed salad greens. Arrange a sliced hard-boiled egg on top. Enjoy!

Nutrition

Calories: 389kcal | Carbohydrates: 21g | Protein: 37g | Fat: 19g | Sodium: 408mg | Fiber: 6g | Sugar: 9g | Vitamin C: 70mg
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