Updated: Mar 22, 2021
I got my hands on some of these delicious berries, so I thought I would make a simple salad anyone can mimic.
Here's what you need:
Chicken Breast, Mine was Pre-seasoned
For Cauliflower Mash:
Salt & Pepper
1/2 Cup Chopped Pecans
- Brown Sugar for Pecans
Feta Cheese Crumbles
Choice of vinaigrette dressing
- Pickle in Vinegar
- Add tbsp. of sugar
Start by getting the red onions pickled. If you don't like onions, move on to step two. Though I will say these onions were one of my favorite parts of this salad. I used a quick pickle. Cut the onions and toss them into vinegar with a tablespoon of sugar. Toss in a sealed ziplock bag. Let these sit as long as possible. The longer the better. I was limited in time, so mine were only pickling for little longer than an hour.
Pre-heat the oven. I slow-cooked my two chicken breasts, but I would reccommend cooking them at 450°F for 15-18 minutes.
While the oven is warming up, start boiling half of the cauliflower. Per serving I would say 6 florets. Take the rest of your florets and chop into small chunks, mix with feta cheese.
Also roast the pecans in a skillet with brown sugar. These candied pecans are a great topper.
Drain the cauliflour florets, toss back in the kettle with parm. cheese, and salt & pepper. MASH.
The internal temperature of your chicken breast should be at 165°F, slice how you want.
Wash spinach and toss in big bowl with vinaigrette, feta cheese/cauliflower, candied pecans , sliced strawberries and pickled onions. Place on plate next to sliced chicken sitting in the cauliflower mash. Enjoy.