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Cauliflower Parsley Salad With Chicken

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Ingredients
  Boneless skinless chicken breast 1 Pound
  Cauliflower florets 2 1⁄4 Cup (36 tbs)
  Japanese rice vinegar 1⁄2 Cup (8 tbs)
  Walnut oil 3 Tablespoon
  Worcestershire sauce 2 Teaspoon
  Sugar 1 Teaspoon
  Chopped fresh tarragon/1 teaspoon dried tarragon 1 Tablespoon
  Black pepper 1⁄4 Teaspoon
  Papaya 1⁄4 Pound (1 Papaya)
  Tomatoes 1⁄2 Pound
  Packed parsley 2 Cup (32 tbs)
  Breadsticks 6 Ounce
Directions

1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Transfer the chicken to a plate, cover loosely with plastic wrap and set aside to cool.
2. Bring a medium-size saucepan of water to a boil. Blanch the cauliflower in the boiling water 2 to 4 minutes, or until it is tender when pierced with a knife. Drain the cauliflower, cool under cold running water and set aside to drain again.
3. For the dressing, in a small bowl stir together the vinegar, oil, Worcestershire sauce, sugar, tarragon and pepper; set aside.
4. Peel and seed the papaya and cut it into 1-inch cubes. Halve and core the tomatoes, then cut them into 1/2-inch-thick wedges. When the chicken is cool, cut it on the diagonal into 1/4-inch-thick slices.
5. Place the cauliflower, papaya, tomatoes, chicken and parsley in a large bowl.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Healthy

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