Cauliflower Couscous Chicken Salad
Nutrition per serving
| Calories | 710 kcal |
| Protein | 66.3 g |
| Carbs | 49.9 g |
| Fats | 31.2 g |
| Saturated Fat | 3.8 g |
| Monounsaturated Fat | 6.1 g |
| Polyunsaturated Fat | 16.8 g |
| Sugars | 18.5 g |
| Fiber | 20.4 g |
| Sodium | 607 mg |
Ingredients
| Cauliflower | |
| Sun-Dried Tomatoes | |
| Roasted Peppers (jarred) | |
| Walnut Oil | |
| Walnuts | |
| Chives | |
| Parsley | |
| Baby Spinach | |
| Chicken Breast | |
| Lemon Juice |
1. Roughly chop all of the sundried tomatoes, red peppers, walnuts and parsley leaves. Then finely slice the chives.
2. Put cauliflower broken into florets in a blender and pulse (until the texture is similar to couscous)
3. Pour cauliflower into a bowl
4. Add all other ingredients to the bowl except the chicken and juice of lemon and mix thoroughly
5. Cook chicken in pan or oven
6. Transfer cauliflower mixture to plate
7. Add the cooked chicken and a squeeze of lemon juice.