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Cauliflower and Broccoli Salad with Grilled Chicken and Avocado Dressing

This crunchy salad is dressed in a lively, bright green dressing. The addition of grilled chicken makes it a filling lunch or dinner entrée.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Salad
Servings 4

Ingredients
  

  • 3 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1 tsp each salt and pepper divided
  • 4 boneless chicken breasts
  • 1 cup thinly sliced fennel fronds reserved
  • 1/2 cup thinly sliced celery heart

Avocado Dressing

  • 1 ripe avocado peeled and pitted
  • 1 green onion coarsely chopped
  • 1 clove garlic
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 tsp anchovy paste

Instructions
 

  • Avocado Dressing: In food processor, combine avocado, green onion, garlic, cilantro, parsley, lemon juice, olive oil, anchovy paste, 1/4 cup of water and reserved fennel fronds; purée until smooth.
  • Preheat oven to 375°F (190°F). Toss together cauliflower and broccoli florets, olive oil, and half of the salt and pepper; place in single layer on parchment paper– lined rimmed baking sheet. Roast for about 20 minutes or until soft and golden.
  • Preheat grill to medium-high; grease grate well. Sprinkle chicken with remaining salt and pepper. Grill, turning once, for about 12 minutes or until no longer pink inside.
  • Combine cauliflower mixture, fennel and celery heart; toss with dressing. Slice chicken breasts; arrange over salad.

Notes

Tips:
  • For a little sweetness, toss 2 peeled, cored and thinly sliced apples or pears with salad.
  • You can also make this salad with cold leftover chicken.
Keyword Broccoli, Cauliflower, Salad