Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing
This crunchy salad is dressed in a lively, bright green dressing. The addition of grilled chicken makes it a filling lunch or dinner entrée.
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 tbsp olive oil
- 1 tsp each salt and pepper divided
- 4 boneless chicken breasts
- 1 cup thinly sliced fennel fronds reserved
- 1/2 cup thinly sliced celery heart
Avocado Dressing
- 1 ripe avocado peeled and pitted
- 1 green onion coarsely chopped
- 1 clove garlic
- 2 tbsp chopped fresh cilantro
- 2 tbsp chopped fresh parsley
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp anchovy paste
Instructions
- Avocado Dressing: In food processor, combine avocado, green onion, garlic, cilantro, parsley, lemon juice, olive oil, anchovy paste, 1/4 cup of water and reserved fennel fronds; purée until smooth.
- Preheat oven to 375°F (190°F). Toss together cauliflower and broccoli florets, olive oil, and half of the salt and pepper; place in single layer on parchment paper– lined rimmed baking sheet. Roast for about 20 minutes or until soft and golden.
- Preheat grill to medium-high; grease grate well. Sprinkle chicken with remaining salt and pepper. Grill, turning once, for about 12 minutes or until no longer pink inside.
- Combine cauliflower mixture, fennel and celery heart; toss with dressing. Slice chicken breasts; arrange over salad.
Notes
Tips:
- For a little sweetness, toss 2 peeled, cored and thinly sliced apples or pears with salad.
- You can also make this salad with cold leftover chicken.