Prep:  20 minutes
Cook:  15 minutes
Serves:  4
Average: 5 (2 votes)
Simple, quick and easy summer chicken salad with almonds and vegetables. Great for summer entertaining or mid week lunches.

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Chicken, Cauliflower, Watercress and Almond Salad
  1. Process cauliflower in a food processor until is resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste
  2. Preheat a grill or frying pan with 1 tablespoon oil over medium-high heat. Season chicken with salt and freshly ground black pepper, add to pan and cook for 3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Clean pan, return to heat and add 1 tablespoon oil. Pan-fry haloumi for 1-2 minutes each side or until golden brown. Remove from heat
  3. Slice chicken and toss through cauliflower mixture along with the haloumi
  4. Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately
Tips & Hints:
  • Soak currants in boiling water for 5 minutes before adding to salad for extra plumpness. If watercress is unavailable substitute rocket or baby spinach leaves.
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