With warmer weather upon us (finally!), we find ourselves in the mood for crisp, bright salads with lots of fresh seasonal veggies. That’s why we love this chicken, cauliflower, watercress and almond salad recipe from The Dairy Kitchen.
Developed in consultation with their nutritionists in their test kitchen, this chicken salad is the perfect balance of flavours, texture and wholesome ingredients. Not to mention, it’s fast and super-easy to make.
Preparation Time: 20 minutes
Cooking Time: 15 minutes
1/2 medium cauliflower
1 bunch baby radishes, thinly sliced
1/4 cup currants
juice of 1 lemon
2 tablespoons olive oil, plus extra for frying
400g chicken tenderloins
200g halloumi, cut into thick slices
1 bunch watercress
1/2 cup greek style natural yoghurt
1/4 cup natural flaked almonds
TIPS: Soak currants in boiling water for 5 minutes before adding to salad for extra plumpness. And, if watercress is unavailable substitute rocket or baby spinach leaves.