Mediterranean Chicken and “Rice” Salad

Mediterranean Chicken and “Rice” Salad

2 cups cauliflower rice (see recipe)

1 clove garlic, peeled, crushed

3 tablespoons white wine vinegar

2 tablespoons olive oil

1 tablespoon mayonnaise

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup diced cooked chicken

1/3 cup diced red onion

1/2 cup diced celery

1/2 cup diced green pepper

1/3 cup chopped fresh parsley

To make the cauliflower rice: Separate about 1/2 head of cauliflower into large pieces. Using a food processor with the small to medium shredding disc, shred the cauliflower pieces until the pieces resemble rice.

Place two cups of the cauliflower rice in a microwave-safe bowl. Add 1 to 2 tablespoons of water. Cover and microwave on high for about 3 to 5 minutes, just until the cauliflower is tender. Do not overcook or it will turn to mush. Place in the refrigerator to cool.

In a small bowl mix together the garlic, vinegar, oil, mayonnaise, salt and pepper; set aside.

In a serving bowl combine the chicken, onion, celery, green pepper, parsley and cooled cauliflower. Drizzle the dressing over the salad and mix to combine. Serve.

Serves: 4 

From “500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole Family Will Love” by Dana Carpender

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