This broccoli and cauliflower salad has it all. Protein, fiber, antioxidants, and many more nutrients are found in this salad. It may be a low calorie and low fat salad, but boy is it filling. It’s paleo and whole 30 approved with makes it a salad fit for almost any diet. A lot of these ingredients are in season now so be sure to swing by your local Fred Meyer store if you set out to make this recipe.

 

broccoli cauliflower saladIngredients:

4 tbsp olive oil

1 lb. chicken breast

1 medium Onion

1 garlic clove

2 red bell peppers

16 oz baby bella mushrooms

1 head of cauliflower, cut into florets

1 head of broccoli, cut into florets

Salt & pepper to taste

1 tsp paprika

 

Instructions:

1 . Cut the chicken breast into small pieces. Heat olive oil in a large skillet over high heat. Cook the chicken pieces until fully cooked.

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2 . Remove the cooked chicken and set aside.

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3 . Sauté the garlic and sliced onion in the skillet over medium high heat until the onion becomes translucent.

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4 . Add the chopped red bell pepper and sauté for about 4 minutes.

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5 . Cut the mushrooms into quarters and statue in the skillet for 3 minutes.

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6 . Add the cauliflower florets and sauté for 3 minutes. Then add the broccoli florets and sauté for an additional 5 minutes.

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7 . Lastly, add the cooked chicken back in, and season with salt, pepper, and paprika. Toss just to combine. Serve warm or at room temperature.

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Broccoli and Cauliflower Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 4 tbsp olive oil
  • 1 lb. chicken breast
  • 1 medium Onion
  • 1 garlic clove
  • 2 red bell peppers
  • 16 oz baby bella mushrooms
  • 1 head of cauliflower, cut into florets
  • 1 head of broccoli, cut into florets
  • Salt & pepper to taste
  • 1 tsp paprika
Instructions
  1. Cut the chicken breast into small pieces. Heat olive oil in a large skillet over high heat. Cook the chicken pieces until fully cooked.
  2. Remove the cooked chicken and set aside.
  3. Sauté the garlic and sliced onion in the skillet over medium high heat until the onion becomes translucent.
  4. Add the chopped red bell pepper and sauté for about 4 minutes.
  5. Cut the mushrooms into quarters and statue in the skillet for 3 minutes.
  6. Add the cauliflower florets and sauté for 3 minutes. Then add the broccoli florets and sauté for an additional 5 minutes.
  7. Lastly, add the cooked chicken back in, and season with salt, pepper, and paprika. Toss just to combine. Serve warm or at room temperature.