Chicken, Chargrilled Cauliflower & Caramelised Onion Salad

15 mins Prep
20 mins Cook
4 Serves
  • 8 Lilydale Free Range Tenderloins
  • 500g cauliflower, sliced
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • ¼ cup olive oil
  • ⅓ cup caramelised onion relish
  • 1 cup parsley leaves
  • ¼ cup mint leaves
  • ⅔ cup sultanas
  • 40g baby spinach
  • 1 small chilli, seeded and finely chopped
  • ⅔ cup natural almonds
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  1. Heat a lightly greased frying pan over medium high heat. Cook the cauliflower in batches for 3–4 minutes until just tender. Adding more oil as needed. Set aside to cool. In the same pan, cook the tenderloins until lightly golden and just cooked through.
  2. In a large serving bowl toss together the lemon rind and juice, oil, onion relish, herbs, sultanas, spinach, chilli, almonds, cauliflower and tenderloins.
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