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Chicken BLT Cauliflower Salad

This makes a total of 4 servings of Chicken BLT Cauliflower Salad. Each serving comes out to be 704 calories, 54.1g fats, 5.4g net carbs, and 46.2g protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 16 ounce rotisserie chicken chopped
  • 10 ounce grape tomatoes halved
  • 1 tablespoon olive oil
  • 16 ounce cauliflower roughly chopped
  • 6 ounce bacon chopped
  • 2 tablespoon dill pickle relish
  • ½ cup mayonnaise
  • 2 tablespoon dijon mustard
  • 6 medium green onion thinly sliced
  • salt and pepper to taste

Instructions
 

  • Gather and prep all of your ingredients. Pre-heat oven to 400F.
  • Toss tomatoes in olive oil and salt and pepper to taste, then place on a baking sheet. Bake for 20 minutes or until they start to shrivel.
  • While tomatoes are cooking, begin prepping the cauliflower by placing into a pot of salted water and bringing to a boil. Boil for 6-8 minutes or until cauliflower is crisp-tender. Drain and set aside to cool. If steaming is a preference, you can steam the cauliflower instead.
  • Cook bacon over medium-low heat until crisp. Chop and set aside, reserving leftover bacon grease for the dressing.
  • Create the dressing by combining the bacon grease, mayonnaise, dijon mustard, relish, and salt and pepper to taste.
  • In a large bowl, combine the chicken, cauliflower, tomatoes, bacon, and dressing. Lightly fold to mix through.
  • Either serve warm or place in refrigerator to get cold. Leaving overnight in the fridge does help the flavor develop. When serving, top with green onion and enjoy!