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Keto creamy chicken and cauliflower salad
Keto creamy chicken and cauliflower salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Delicious low-carb creamy salad bursting with flavor.
Ingredients:
  • 500g cauliflower, cut into florets
  • 1 tsp chicken style stock powder
  • 80ml (1/3 cup) chicken-style stock
  • 80ml (1/3 cup) pure cream
  • 17.70 gm wholegrain mustard
  • 20.00 ml chopped fresh chives, plus extra to serve
  • 10.60 gm lemon juice
  • 400g chicken tenderloins
  • 100g streaky bacon
  • 100g baby spinach
  • 100g rocket leaves
  • 60g (1/3 cup) roasted macadamia nuts, chopped
Instructions:
  • Preheat your oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Spread cauliflower on the tray, drizzle with 1 ½ tablespoons of oil, and sprinkle with stock powder. Bake for 25 minutes until golden and tender.
  • In a small saucepan, combine stock and mustard and bring to a boil over high heat. Reduce heat and simmer for 2 minutes. Add cream and continue simmering for 2-3 minutes until the sauce is reduced by half. Stir in chives and lemon juice, and keep warm.
  • In a large non-stick frying pan over medium-high heat, heat the remaining oil. Cook the chicken and bacon for 3-4 minutes on each side until they are golden and crisp. Cut the bacon into 3cm pieces.
  • Lay out salad leaves, chicken, cauliflower, and bacon on a platter. Top with cream sauce, macadamia nuts, and the rest of the chives.

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