Mediterranean Chicken and Cauliflower Salad

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


  • 2 medium boneless skinless chicken breasts
  • 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 thyme


  • Heat grill to high heat.
  • Rub chicken with coconut oil and salt and pepper. Place chicken on grill and cook for 5 minutes on each side, until chicken is no longer pink in the center. Allow chicken to cool, then chop.
  • In a large bowl, mix the chicken with the next 4 ingredients (lettuce through olives).
  • In a small bowl, whisk the remaining ingredients (lemon juice through thyme) and pour over the salad. Toss and serve.


SERVING SUGGESTION: Steamed green beans.
NUTRITION: 290 Calories; 16g Fat (49.7% calories from fat); 29g Protein; 8g Carbohydrate; 2g Dietary Fiber; 68mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.
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