Chicken with warm cauliflower salad
Print Pin
5 from 1 vote

Chicken with warm cauliflower salad

Vitamin C-rich cauliflower helps the body produce serotonin, the feel good hormone.
Course Dinner, Main Course
Keyword chicken, gluten-free, Lunch, main dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 serves
Calories 339kcal


  • 1 1/2 tbsp olive oil
  • 4 free-range chicken breasts
  • a large cauliflower cut into florets
  • 125 g 41/ioz cherry tomatoes, halved
  • 75 g 3oz rocket

for the dressing

  • 1 tbsp wholegrain mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tbsp tarragon leaves finely chopped


  • 1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Drizzle Vitbsp over the chicken breasts, season and bake in the oven for around 15 to 20 minutes, until cooked.
  • 2 Meanwhile, steam the cauliflower for 5 minutes until just cooked, but not soft. Remove from the steamer and cover with a lid for a few minutes. Heat 1tbsp olive oil in a large frying pan and, when hot, add the cauliflower. Stir-fry for 2 minutes.
  • 3 Mix together the mustard and vinegar. Whisk in the oil and stir in the tarragon. In a large bowl, mix together the cauliflower, tomatoes, rocket and dressing, and mix well. Serve while still warm with the chicken.



Per serving: 339 calories, 16g fat (2.5g saturated), 6g carbohydrate
Tenderstem broccoli would work well in place of the cauliflower. Just steam for 5 minutes and dress while still warm, no need to stir-fry.