Creamy & Crunchy Chicken Salad

This recipe was created due to basically what was in the fridge one day. I am always aware of food costs, food in Hawaii is very expensive. I try not to be wasteful. I am also always aware of nutrient density and focus on how I can get several different vegetables and a protein into a dish, without it being redundant. Not to mention it was really hot on this day and I didn't want to use the oven for an hour.

If you enjoy creamy dressings but want something a little lighter and ramp up the veggies, this is it! Enjoy.

Creamy Crunchy Chicken Salad

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Creamy Crunchy Chicken Salad

Yield: 41x2x3x4x5x

Author: Martha Saunders

Prep time: 20 MinCook time: 25 MinTotal time: 45 Min

This salad is full of nutrients all smothered in a creamy dressing.

Ingredients

• 2 chicken breasts
• 1/2 head cauliflower, cut into florets
• 2 large eggs
• 1 head romaine lettuce, chopped
• 1/4 head green cabbage, shredded
• 4 cups spinach
• 1/4 red onion, sliced thin
• 2 carrots, small diced
• 1/4 cup fresh basil, chopped

Dressing

• 1/3 cup alvocado oil mayo
• 2 Tbsp balsamic or red wine vinegar
• 1/2 tsp sea salt
• 2 cloves garlic, chopped
• 1/4 tsp dried rosemary

Instructions

1. Cook chicken on 350 degrees with a little olive oil until done (about 25 minutes). Then cut into bite size cubes.
2. Roast cauliflower for 15-20 min with a little olive oil and salt at 350 degrees.
3. Boil eggs until your preferred doneness. I like to put the eggs in the water and on medium high just till the water boils, then turn off and them let sit for 10 minutes. Let cool until needed, then chop.
4. Blend all dressing ingredients in a blender until fairly smooth.
5. Prepare remaining vegetables then put into a large bowl, add dressing, chicken and eggs and mix.

Notes

Some fun additions are: cooked and chopped bacon, chopped pistachios or almonds.