Cauliflower Rice and Chicken Salad Bowls
- countdown olive oil classic, 500ml
1. Heat the oil in a large frying pan to a medium heat. Add the garlic and cauliflower rice, cooking for 5-8 minutes until is it starting to get a bit of colour. Add the paprika, salt and pepper stirring through for a further 2 minutes. Remove from the heat.
2. To assemble, in 4 bowls, evenly split the cauliflower rice, black beans, spinach, chicken and herbs.
3. To make the dressing, in a small bowl, combine the sweet chilli and lemon juice. Drizzle over the salads before serving.