Winter Chicken Caesar with Smoky Cauliflower & Parmesan Mayo
Ingredients
Salad
- ½ can chickpeas
- ½ cauliflower cut into small florets
- ½ tsp smoked paprika
- 1 tsp olive oil
- 2 baby cos lettuce leaves separated
- 200 g cooked shredded chicken
Parmesan mayo
- 3 Tbsp low-fat mayonnaise
- ¼ cup finely grated Parmesan cheese
Instructions
- Preheat oven to 220°C.
- Prep & cook cauli & chickpeas. Drain and rinse chickpeas and cut cauliflower into small florets. Toss on a lined oven tray with smoked paprika and olive oil. Season with salt and pepper and roast in the oven for about 15 minutes, until tender.
- Make mayo. Combine mayo and grated Parmesan in a large bowl and season with pepper. Set aside for later.
- Prep lettuce. Separate lettuce leaves and add to bowl with mayo along with cooked chicken.
- Finish salad. When chickpeas and cauliflower are tender add to bowl with lettuce and mayo and toss to combine. Season to taste with salt and pepper and serve.
