Are you craving a mouthwatering, guilt-free meal that's both nutritious and incredibly delicious? Look no further than this game-changing Cauliflower Couscous Chicken Salad! Imagine transforming humble cauliflower into a light, fluffy couscous-like base, perfectly combined with tender shredded chicken and vibrant fresh herbs. This recipe isn't just a salad—it's a culinary revolution that will tantalize your taste buds, boost your nutrition, and make you forget all about traditional carb-heavy meals.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 head cauliflower, riced
- 2 cups cooked chicken, shredded
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, sliced
- 1/4 cup parsley, chopped
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the cauliflower by washing and thoroughly drying the head. Using a food processor, pulse the cauliflower florets until they resemble couscous-like granules, being careful not to over-process.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the riced cauliflower and sauté for 3-4 minutes, stirring occasionally, until it becomes slightly tender but still maintains a light, fluffy texture.
- Transfer the sautéed cauliflower to a large mixing bowl and let it cool to room temperature for about 5 minutes.
- Dice the bell peppers into small, uniform pieces and slice the green onions thinly. Chop the fresh parsley, ensuring it's finely cut.
- Add the shredded chicken to the cooled cauliflower in the mixing bowl. Incorporate the diced bell peppers, green onions, and chopped parsley.
- In a small bowl, whisk the remaining olive oil with salt and pepper to create a simple dressing. Pour over the salad and gently toss to ensure all ingredients are evenly coated.
- Taste and adjust seasoning as needed, adding more salt and pepper to enhance the flavors.
- Chill the salad for 10-15 minutes before serving to allow the flavors to meld together. Serve cold or at room temperature.
Tips
- Cauliflower Texture is Key: When ricing cauliflower, pulse carefully to avoid turning it into a mushy paste. Aim for rice-like granules for the best texture.
- Pat Cauliflower Dry: After washing, thoroughly dry the cauliflower to prevent excess moisture that could make your "couscous" soggy.
- Don't Overcook: Sauté cauliflower just until tender—about 3-4 minutes—to maintain its light, fluffy consistency.
- Room Temperature Magic: Let the cauliflower cool slightly before mixing to prevent wilting the fresh herbs and vegetables.
- Customize Your Protein: While the recipe calls for chicken, feel free to swap with turkey, tofu, or even chickpeas for a vegetarian version.
- Enhance Flavor: Consider adding a squeeze of lemon juice or a dash of your favorite herbs like dill or thyme for extra depth.
- Make Ahead Friendly: This salad tastes even better after chilling, making it perfect for meal prep or potlucks!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 10g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 70mg
