Lemon Thyme Chicken and Cauliflower Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings


  • 2 medium boneless skinless chicken breast halves
  • 1 tablespoon coconut oil
  • sea salt and freshly ground black pepper to taste
  • 4 cups arugula
  • 1/4 cup chopped red onion
  • 1 cup cauliflower florets
  • 1/4 cup sliced black olives
  • 1/4 cup lemon juice
  • 3 tablespoons olive oil
  • 1 clove garlic minced
  • 2 teaspoons honey
  • 1 teaspoon chopped fresh thyme


  • Preheat grill to MEDIUM-HIGH.
  • Rub chicken with coconut oil then sprinkle with salt and pepper. Place chicken on grill; cook for 5 minutes per side or until juices run clear. Remove from grill, allow chicken to cool, then chop.
  • In a large bowl, toss together next 4 ingredients (arugula through olives); add chopped chicken and toss again.
  • Prepare dressing: In a small bowl, whisk together remaining ingredients (lemon juice through chopped thyme); pour dressing over the salad then toss again and serve.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes and cucumber spears.
NUTRITION: 290 Calories; 16g Fat (49.7% calories from fat); 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
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