Ingredients

Method

• 2 x 80 g packets Woolworths cauliflower rice
• 230 g Tenderstem broccoli
• 200 g sugar snap peas, sliced
• 4 nectarines, sliced
• 3 Woolworths butter-basted chicken breasts, shredded
• 50 g flaked almonds, toasted
For the dressing, whisk:
• 1⁄4 cup Woolworths white balsamic condiment
• 1 lemon, zested and juiced
• 1 T honey
• 1⁄3 cup olive oil
• 1 garlic clove, crushed

Method

Ingredients

1. Cook the cauliflower rice according to package instructions.

2. Heat a griddle pan and chargrill the vegetables and nectarines in batches.

3. Shred the chicken and toss with the cauliflower rice, vegetables and nectarines. Drizzle with the dressing and top with the flaked almonds.

Find more salad recipes here. 

Photograph: Jan Ras
Production: Brita Du Plessis
Food assistant: Josh Van Zyl