Chicken and Cauliflower Salad

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


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


  • Preheat grill to HIGH. Rub chicken with coconut oil, salt and pepper.
  • Reduce grill heat to MEDIUM-HIGH; place chicken on grill and cook for 5 minutes per side or until juices run clear. Transfer to a cutting board and set aside to cool then chop.
  • In a large bowl, toss together arugula, onion, cauliflower and chopped chicken.
  • In a small bowl, whisk together remaining ingredients (lemon juice through thyme); pour mixture over salad then toss and serve.


SERVING SUGGESTION: A relish tray of carrot and celery sticks, cherry tomatoes and cucumber spears.
NUTRITION: 434 Calories; 20g Fat (42.2% calories from fat); 56g Protein; 6g Carbohydrate; 2g Dietary Fiber; 137mg Cholesterol; 174mg Sodium. Exchanges: 0 Grain (Starch); 7 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.
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