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Broccoli Cauliflower Salad with Chicken

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Dina


  • 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


  • Cut the chicken breast into small pieces. Heat olive oil in a large skillet over high heat. Cook the chicken pieces until fully cooked.
  • Remove the cooked chicken and set aside.
  • Sauté the garlic and sliced onion in the skillet over medium high heat until the onion becomes translucent.
  • Add the chopped red bell pepper and sauté for about 4 minutes.
  • Cut the mushrooms into quarters and statue in the skillet for 3 minutes.
  • Add the cauliflower florets and sauté for 3 minutes. Then add the broccoli florets and sauté for an additional 5 minutes.
  • Lastly, add the cooked chicken back in, and season with salt, pepper, and paprika. Toss just to combine. Serve warm or at room temperature.