Keto
creamy chicken and cauliflower salad
Lower carb
doesn't have to mean no flavour and this creamy salad proves it.
13 Ingredients
- 500g cauliflower, cut into florets
- 2 tbsp olive oil
- 1 tsp Massel chicken style stock powder
- 80ml (1/3 cup) Massel chicken-style stock
- 80ml (1/3 cup) pure cream
- 3 tsp wholegrain mustard
- 1 tbsp chopped fresh chives, plus extra to serve
- 2 tsp lemon juice
- 400g chicken tenderloins
- 100g streaky bacon
- 100g baby spinach
- 100g rocket leaves
- 60g (1/3 cup) roasted macadamia nuts, chopped
Why
Don’t You Try Different Variants On Keto
4 Method Steps
Step 1
Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with 1 ½ tablespoons oil and sprinkle with the stock powder. Bake for 25 minutes or until golden and tender.
Step 2
Meanwhile, place stock and mustard in a small saucepan and bring to the boil over high heat. Reduce heat and simmer for 2 minutes. Add cream and simmer for a further 2-3 minutes or until sauce is reduced by half. Stir through chives and lemon juice, keep warm.
Step 3
Heat remaining oil in large non-stick frying pan over medium-high heat. Cook chicken and bacon for 3-4 minutes each side or until golden and crisp. Cut bacon into 3cm pieces.
Step 4
Arrange salad leaves, chicken, cauliflower and bacon on a serving platter. Drizzle with the cream sauce and sprinkle with macadamia nuts and remaining chives.
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