With warmer weather upon us (finally!), we find ourselves in the mood for crisp, bright salads with lots of fresh seasonal veggies. That’s why we love this chicken, cauliflower, watercress and almond salad recipe from The Dairy Kitchen.
Developed in consultation with their nutritionists in their test kitchen, this chicken salad is the perfect balance of flavours, texture and wholesome ingredients. Not to mention, it’s fast and super-easy to make.
Chicken, cauliflower, watercress and almond salad
Preparation Time: 20 minutes
Cooking Time: 15 minutes
1/2 medium cauliflower
1 bunch baby radishes, thinly sliced
1/4 cup currants
juice of 1 lemon
2 tablespoons olive oil, plus extra for frying
400g chicken tenderloins
200g halloumi, cut into thick slices
1 bunch watercress
1/2 cup greek style natural yoghurt
1/4 cup natural flaked almonds
Process cauliflower in a food processor until it resembles cous cous. Place in a large mixing bowl with sliced radishes, currants, lemon juice and olive oil. Season to taste.
Preheat a grill or frying pan with 1 tablespoon oil over medium-high heat. Season chicken with salt and freshly ground black pepper, add to pan and cook for 3-5 minutes each side or until cooked through. Remove from heat and cover with foil to keep warm. Clean pan, return to heat and add 1 tablespoon oil. Pan-fry halloumi for 1-2 minutes each side or until golden brown. Remove from heat.
Slice chicken and toss through cauliflower mixture along with the halloumi.
Arrange watercress on a large serving plate. Top with cauliflower mixture and drizzle with yoghurt. Top with flaked almonds and serve immediately.
TIPS: Soak currants in boiling water for 5 minutes before adding to salad for extra plumpness. And, if watercress is unavailable substitute rocket or baby spinach leaves.