This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Cauliflower, chicken and avocado salad
In this really simple recipe, crunchy cauliflower is balanced with the soft texture of avocado and tender morsels of diced chicken. A delicious summer salad.
54 K 3.3/5 (6 reviews)
30 min.
Easy
2.80 €
6 people
5 IngredientsLast modified on: July 12th 2020
For 6 people, you will need:
- 1
600 g cauliflower - 2
2 spring onions (scallions) - 3
300 g cooked chicken - 4
2 avocados - 5
4 tablespoons rémoulade dressing - Total weight: 1,710 grams
Times for this recipe
Preparation: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Stage 2 - ⌛ 5 min.
Wash and peel 2 spring onions (scallions)...
Stage 3 - ⌛ 2 min.
...then chop finely and add to the bowl.
Stage 4 - ⌛ 3 min.
Dice 300 g cooked chicken fairly small...
Stage 5 - ⌛ 1 min.
...and add to the bowl.
Stage 7 - ⌛ 2 min.
Remarks
Why not add a few herbs and flowers (such as chive or sage) along with the rémoulade dressing?
The avocado should not be left after peeling as it will turn brown. If you need to make the salad ahead of time, sprinkle the avocado with a little lime juice to help prevent this.
The avocado should not be left after peeling as it will turn brown. If you need to make the salad ahead of time, sprinkle the avocado with a little lime juice to help prevent this.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1,160 RDI=450 % | 70 RDI=7 % | 420 RDI=60 % | 1,030 RDI=50 % | 4,320 RDI: 50 % |
| Per 100 g | 70 RDI=30 % | 4 RDI=0 % | 20 RDI=4 % | 60 RDI=3 % | 250 RDI: 3 % |
| Per person | 190 RDI=70 % | 10 RDI=1 % | 70 RDI=10 % | 170 RDI=9 % | 720 RDI: 9 % |
How much will it cost?
- For 6 people : 5.30 €
- Per person : 0.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Cauliflower
Like these other recipes: The strange gratin, Roasted cauliflower, Chorba, Cauliflower and egg salad, Winter vegetable soup, ... See them all 49
Cooked chicken
You can get more informations, or check-out other recipes which use it, for example: Valay salad, Potimarron (chestnut pumpkin) "au gratin", Beans with tomatoes, Julia salad, Chicken Brussels pie, ... See them all 16
Rémoulade dressing
You can get more informations, or check-out other recipes which use it, for example: Seafood rice salad, Cauliflower and egg salad, Spring radish and avocado salad, Gribouille dressing, Scandinavian cocktail, ... See them all 23
Spring onion (scallion)
You can get more informations, or check-out other recipes which use it, for example: Crunchy spring salad, Pan bagnat, Mushroom and artichoke omelette, Warm cauliflower salad with two cheeses, Radish and mushroom salad, ... See them all 82
Other recipes you may also like
How to seal a terrine or casserole dish
The French have a term for it: "luter", which means to seal around the lid of a cooking dish with dough. The dough forms a crust and hermetically seals in all the steam and flavours while the dish is cooking in the oven. This is a good way to concentrate flavours. The dish is brought to the table sealed and the crust broken open in front of diners so that everyone can share the delicious smells as they are released at that fleeting moment. It is possible to use ordinary
Poitevin twist
This short baguette, from the Poitou region of western France is soft-textured, made with walnuts, walnut oil and goat's cheese. As the name suggests, the bread is twisted, rather than slashed, just before it goes into the oven. December 19th 201880 K 3 hours 20 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017436 K3.5 15 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads. February 21th 2011775 K3.5 8 min.
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf. October 24th 2017369 K3.9 3 hours 30 min.