Blackened cauliflower and chicken salad

Ingredients

  • 3 cherry tomatoes, halved
  • 2 squirts low-calorie spray oil
  • 2 cauliflower florets, thinly sliced
  • 3 stems Tenderstem broccoli
  • 150g cold roast chicken, cut into strips
  • 25g rocket leaves

For the dressing

  • 1 tbsp Morrisons Ever So Light Mayonnaise
  • ½ garlic clove, peeled and grated
  • 1 tbsp chives, chopped

Method

  1. Preheat the oven to 180°C/350°F/Gas 4. Place the tomatoes in an ovenproof tray. Roast for 10 minutes or until they start to soften.
  2. Meanwhile, heat a non-stick frying pan over a medium heat, spray with the oil then fry the cauliflower until it starts to blacken. Turn it over and cook on the other side. Season then place in a bowl to cool.
  3. Boil the broccoli in salted water for 3 minutes, then drain and run under cold water.
  4. Place the chicken in the bowl with the cauliflower then add the broccoli and salad leaves.
  5. To make the dressing, combine the mayonnaise with the garlic and chives. Add some warm water to thin it out then season to taste.
  6. Add a little of the dressing to the salad ingredients and toss them together. Drizzle over the rest of the dressing and serve with the roasted tomatoes.

Goes well with...

Morrisons Italian Pinot Grigio 75cl

Morrisons Italian Pinot Grigio 75cl

"A delicate, dry, pretty and almost silver-coloured wine of terrific quality. This really top-notch 'varietal' is full of white fruit flavour and has a lovely rounded, almost creamy finish. Impressive as a chilled aperitif, it's also great with pasta."

Grape:
Pinot Grigio
Country:
Italy
Region:
Veneto
Please enable cookies to use the Wine Rack
  • Add to My Morrisons
  • Print
  • Send to a friend
  • Share >
1 Serves 1 people
10 Preparation time of 10 mins
15 Cooking time 15 mins
299
Calories
15%
5.1g
Sugar
5.7%
9.4g
Fat
13%
2.3g
Saturate
12%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

Newsletter

 
Read Morrisons magazine now >
 
Find out more >