Ingredients
For the Salad:
- 2 cups cooked chicken, shredded or diced (grilled or roasted)
- 1 small head of cauliflower, cut into small florets
- 4–6 slices cooked bacon, crumbled
- 1 cup cherry tomatoes, halved
- 2–3 green onions, sliced
- 2 cups romaine or mixed greens (optional for extra crunch)
For the Dressing:
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt & pepper to taste
Step-by-Step Instructions
Step 1: Prepare Cauliflower
- Cut cauliflower into small florets.
- Steam or boil for 4–5 minutes until slightly tender but still crisp.
- Drain and let cool.
Step 2: Cook Chicken and Bacon
- Cook chicken (if raw) by grilling, baking, or pan-searing. Let it cool slightly and shred.
- Cook bacon until crisp, then crumble into small pieces.
Step 3: Prepare Dressing
- In a small bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
- Taste and adjust seasoning if needed.
Step 4: Combine Salad Ingredients
- In a large bowl, combine cauliflower, chicken, bacon, cherry tomatoes, and green onions.
- Pour the dressing over the salad.
- Toss gently until everything is well coated.
Step 5: Serve
- Serve immediately, or chill in the fridge for 30–60 minutes for flavors to meld.
- Optional: garnish with extra bacon, green onions, or a sprinkle of paprika.
💡 Tips:
- For a lighter version, use Greek yogurt instead of mayonnaise.
- Add avocado slices for creaminess and extra flavor.
- This salad works great for meal prep; it keeps for 2–3 days in the fridge.
