Roasted cauliflower and chicken salad

Finding cost effective meals right now is critical to have in this economy. This nutrient-dense salad option is anything but boring and can help stretch your food budget. Check out the recipe below for inspiration.

Ingredients:

1 lb of chicken thighs or breasts

1 head of cauliflower

1 can of beans of choice ( pinto, red, black, white)

1 cup cucumber

1/2 cup diced onion (sweet onion or purple)

1/2 cup diced tomato

1-2 small sweet potatoes

1 head of garlic

1/2 tbsp onion powder

1/2 tbsp garlic powder

1/2 tbsp smoked paprika (optional)

2 tsp salt

1/2 tbsp coarse black pepper

2 1/2 tbsp olive oil

Dressing

2-3 cloves of garlic

1 bunch of parsley

juice of 1 lemon

1 tbsp grainy mustard

2 tbsp of olive oil

1/2 cup of greek yogurt

salt and pepper to taste

Directions: 

1. Preheat oven to 350 degrees. While the oven heats, wash and wrap sweet potatoes in foil.

2. Rinse and cut or break cauliflower into small pieces and place on a foil or parchment lined pan. Add 1 tbsp of oil and massage into cauliflower before adding seasoning. Cut the top off of the garlic until you can see the cloves and add in the corner with a little olive oil.

3. Bake for 30-40 minutes or until cauliflower and sweet potatoes are tender. While that bakes, place a pan over medium heat and add one tbsp of oil. Season chicken with salt and pepper and add seasoned side down to the pan. Season the other side and cook for about 3-4 minutes per side. Set aside.

4. Make the dressing by adding everything to a blender or food processor and blend until smooth.

5. Rinse and dice vegetables and add to a large bowl. Rinse beans and add to the bowl. Dice chicken and add to a small container for vegetarian night options.

6. Once finished, dice sweet potato and add to the bowl. Add roasted garlic by squeezing out the garlic into the bowl and add roasted cauliflower. 

7. Add dressing and mix well. 

8. Enjoy!