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Chargrilled Chicken With Cauliflower And Chickpea Salad
Posted: Thursday, July 4th, 2013
500g cauliflower florets
400g can chickpeas
2 tbs olive oil
Grated zest and juice of 1 lemon
½ chopped red onion
2 tbs chopped parsley
Olive oil spray
850g chicken tenderloin
Blanch the cauliflower in a saucepan of boiling salted water for 1-2 minutes until just tender. Drain and set aside. Combine chickpeas, oil, lemon zest and juice, onion and parsley in a bowl then toss gently to combine. Meanwhile, preheat a frying pan over medium-high heat. Lightly spray chicken with oil and season if desired. In 2 batches, cook the chicken for 3 minutes on each side or until lightly charred and cooked through. Transfer to a plate, cover loosely with foil and keep warm. Lightly spray the frying pan with oil and cook the drained cauliflower for 1 minute each side until lightly charred. Transfer to the bowl of salad and toss to combine. Serve with the chicken tenderloins. Adapted from Taste.com.
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