Ingredients
- 1 Tbsp Nutiva buttery coconut oil
- 1 cup frozen cauliflower pearls
- 2 Tbsp finely diced scallions
- 1/4 cup diced bell peppers
- 1/4 tsp adobo seasoning
- generous pinch of mineral salt
- 1 Tbsp l emon juice
- 3 oz cooked chicken (feel free to double this amount)
- 1/4 cup chopped cilantro
- 1 cup chopped lettuce or any leafy greens
Instructions
- Place oil in frying pan over medium heat.
- Add cauliflower, scallions, bell peppers, adobo and salt. Sauté while stirring for 3 minutes
- Add cooked chicken and lemon juice - cook an additional 2-3 minutes, just until meat is heated through.
- Add chopped lettuce to plate, pour contents of pan over lettuce.
- Top with cilantro. Add cracked black pepper if desired.
Notes
This salad is very flexible in that you can adjust it to your liking. If you have a hearty appetite, feel free to increase both the amount of cauliflower and the amount of protein (adjust your seasonings accordingly, or use the serving size adjuster to double or triple your recipe and it will crunch then numbers for you).. You can also use any meat in this if you want.
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