Cauliflower Parsley Salad With Chicken Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Boneless chicken breast | 1 pound | |
| Cauliflower florets | 2 1/4 Cup (16 tbs) | |
| 1/2 cup Japanese rice vinegar | ||
| Walnut oil | 3 Tablespoon | |
| Worcestershire sauce | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried tarragon | ||
| Black pepper | 1/4 Teaspoon | |
| 1 papaya (about 1/4 pound) | ||
| Tomatoes | 1/2 pound | |
| 2 cups packed parsley | ||
| 6 ounces breadsticks | ||
Directions
1. Bring 2 cups of water to a boil in a small skillet over medium-high heat. Add the chicken, reduce the heat to low, partially cover the pan and simmer 10 minutes, or until the chicken is cooked through. Transfer the chicken to a plate, cover loosely with plastic wrap and set aside to cool.
2. Bring a medium-size saucepan of water to a boil. Blanch the cauliflower in the boiling water 2 to 4 minutes, or until it is tender when pierced with a knife. Drain the cauliflower, cool under cold running water and set aside to drain again.
3. For the dressing, in a small bowl stir together the vinegar, oil, Worcestershire sauce, sugar, tarragon and pepper; set aside.
4. Peel and seed the papaya and cut it into 1-inch cubes. Halve and core the tomatoes, then cut them into 1/2-inch-thick wedges. When the chicken is cool, cut it on the diagonal into 1/4-inch-thick slices.
5. Place the cauliflower, papaya, tomatoes, chicken and parsley in a large bowl.
2. Bring a medium-size saucepan of water to a boil. Blanch the cauliflower in the boiling water 2 to 4 minutes, or until it is tender when pierced with a knife. Drain the cauliflower, cool under cold running water and set aside to drain again.
3. For the dressing, in a small bowl stir together the vinegar, oil, Worcestershire sauce, sugar, tarragon and pepper; set aside.
4. Peel and seed the papaya and cut it into 1-inch cubes. Halve and core the tomatoes, then cut them into 1/2-inch-thick wedges. When the chicken is cool, cut it on the diagonal into 1/4-inch-thick slices.
5. Place the cauliflower, papaya, tomatoes, chicken and parsley in a large bowl.
Chef
