Cauliflower Salad with Barbecue Chicken and Honey

Healthy gluten-free salad using blended cauliflower as a couscous alternative, topped with honey-grilled tomatoes and barbecued chicken breasts.

Gluten-Free Healthy Chicken Barbecue Salad Cauliflower

Estimated Nutrition

Calories

786.3

kcal / serving

3145.2 kcal total

Carbs

105.1g

per serving

420.5 g total

Fat

27.7g

per serving

110.8 g total

Protein

35.6g

per serving

142.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Maple Syrup

CondimentsSauces

tbsp

White Wine Vinegar

Meat

piece

Chicken Breast

cut in half lengthways

NutsSeeds

sprig

Thyme

fresh leaves only

tsp

Curry Powder

heaped

Pistachio Nut

shelled, roughly chopped

Almond

toasted flaked

tbsp

Mint

fresh chopped leaves

tbsp

Coriander

fresh chopped leaves

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Other

tbsp

Honey

clear

Vegetables

piece

Tomato

ripe, cut in half horizontally

piece

Cauliflower

core removed, broken into florets

piece

Spring Onion

trimmed, sliced

Method

Top the cauliflower salad with chicken and tomatoes and drizzle with remaining juices.

Prepare the barbecue thirty minutes before eating until coals are glowing.

Rub chicken with half of the oil, half of the thyme, salt, and pepper.

Grill chicken skin-side down for 8 to 10 minutes per side until cooked through.

Place tomato halves on a foil tray and drizzle with remaining oil and honey.

Sprinkle tomatoes with remaining thyme and grill for 12 to 15 minutes.

Pulse cauliflower florets in a food processor until they reach a crumb consistency.

Heat maple syrup, vinegar, and curry powder in a pan for 2 minutes.

Mix the syrup mixture, nuts, onions, and herbs into the cauliflower and season.