Home / Recipes / Gluten Free / Low Carb Chicken and Bell Pepper Rice Salad
Low Carb Chicken and Bell Pepper Rice Salad
How to Make It
Step 1
Add the cauliflower rice to a small saucepan with the lemon zest, garlic powder, a tablespoon of olive oil, and a good pinch of salt and pepper. Cook the cauliflower over a medium heat for 3-4 minutes or until tender and hot through. Set aside to cool while you prepare the remaining ingredients.
Step 2
Roughly dice the bell peppers and scallions. Add the chopped bell peppers and scallions to a large salad/serving bowl. Add the cooked cauliflower rice. Toss to combine.
Step 3
Roughly tear/shred the cooked chicken. Dice the avocado. Top the salad with the chicken pieces and diced avocado. Mix to combine.
Step 4
Drizzle over the remaining olive oil and lemon juice. Roughly chop the cilantro and scatter over the salad to serve.
Ingredients
- Extra virgin olive oil – 2.5 tbsp
- Cauliflower rice – 2 cup
- Scallions – 2 small – 3″ long
- Rotisserie Chicken Breast Meat Only Skinless – 8 oz
- Avocado – 1 each
- Lemon Peel Or Zest Raw – 1 tsp
- Yellow pepper – 0.5 small
- Red pepper – 0.5 small
- Lemon juice – 0.5 tbsp
- Garlic powder – 0.25 tsp
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp
