Cauliflower Rice and Chicken Salad Bowls

clock 15 minutes + 10 minutes bowl Serves 4


  • countdown olive oil classic, 500ml
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  • 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.

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