Healthy Keto Cauliflower Chicken Salad with Avocado and Pistachios
If you’re looking for healthy Keto recipes, look no further than this delicious cauliflower and chicken salad. Crispy chicken and cauliflower bites are served with a creamy wholegrain mustard dressing and fresh vegetables, making a delicious and filling lunch or dinner option. We’ve added some pistachios to complete the overall flavor, but you can replace them with cashews or pecans. This salad can be served warm or cold, and it makes a great leftover meal. You can also make some extra dressing and store it in the refrigerator until ready to use.
How to Make It
Step 1
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Cut the cauliflower into bite sized florets and arrange them over the baking tray. Drizzle with two tablespoons of olive oil.
Step 2
Bake for 25 minutes, turning each piece halfway through. When done, remove from the oven and cool for a while. Optionally, season with some salt and pepper to taste.
Step 3
Meanwhile, add the heavy cream, parsley, chicken broth, dried chives, and mustard to a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer for another 5-6 minutes or until the sauce is reduced by half.
Step 4
When done, remove from the heat and cool to room temperature. Taste and optionally add a few drops of lemon juice. Set aside.
Step 5
Season the meat generously with salt and pepper on both sides. Add to a baking pan lined with parchment paper. Drizzle the remaining olive oil over the meat and bake for 25 minutes at 350°F (175°C).
Step 6
When done, remove from the oven and cut the meat into bite-sized pieces. Cool for a while. Peel and roughly chop the avocado. Arrange the spinach, arugula, and avocado over the serving plate. Add the meat and cauliflower and top with the prepared dressing. Sprinkle everything with pistachios and garnish with some sliced lemon. Serve immediately.
Ingredients
- Extra virgin olive oil
2 tbsp
- Cauliflower
12 oz
- Heavy cream
0.5 cup
- Parsley
2 tbsp, chopped
- Chicken broth
1.25 cup
- Chives, dried or dehydrated
0.5 tsp
- Whole Grain Mustard
1 tsp
- Extra virgin olive oil
2 tbsp
- Salt
0.5 tsp
- Black pepper
0.25 tsp
- Chicken thigh
15 oz
- Arugula
1 oz
- Spinach
1 oz
- Pistachio nuts, roasted, unsalted
1 oz
- Avocado
0.5 cup