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Crunchy Chicken and Cauliflower Salad

A fresh summer salad with an Asian style dressing
Course Dinner, Lunch, Main Course, Salad, Side Dish
Cuisine Asian, Australian, Dairy Free, Diabetic Friendly, Gluten Free, Grain Free, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free
Keyword low carb nikki, no cook recipes, quick and easy meals, quick and easy recipes, salad recipes, side recipes, summer recipes
Prep Time 15 minutes
Total Time 15 minutes
Servings 5
Calories 308.1kcal

Ingredients

  • 1 bbq roast chicken, shredded
  • ¼ red cabbage, shredded
  • 300 g cauliflower rice, cooked and cooled
  • 3 large spring onions, sliced
  • 2 tbsp sesame seeds

Dressing

  • 4 tbsp rice vinegar
  • 2 tbsp liquid coconut oil or light taste olive oil
  • 4 tsp sesame oil
  • 4 drops stevia glycerite or regular stevia drops

Instructions

  • Combine everything except dressing and mix together. Save some spring onions and sesame seeds.
  • Mix dressing together, add to mix, toss to combine.
  • Garnish with reserved spring onion and sesame seeds.

Notes

Net Carbs - 4.9g

Nutrition

Sugar: 3.4g | Fiber: 2.9g | Calories: 308.1kcal | Fat: 18.4g | Protein: 27.7g | Carbohydrates: 7.8g