Creamy Crunchy Chicken Salad (paleo) (Edit recipe)

I love a good salad. This is a one dish meal due to the hearty vegetables. Hope you enjoy.

15 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	395
Fat:	40 g
Carbohydrates:	9 g
Protein:	6 g
Cholesterol:	43 g
Sodium:	493 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.

by Aloha Healthy Eats

Serves: 4

Ingredients

2 pieces Chicken Breast, Diced
4 Tbsp Olive Oil, Divided
.5 whole Cauliflower, Small florets
2 whole Eggs
1 head Romaine Lettuce
.25 head Green Cabbage, Shredded
4 cups Baby Spinach
.25 whole Red Onion, Sliced
2 whole Carrots, Diced
.25 cup fresh Basil, Chopped

Dressing

.5 cup Avocado Oil Mayonnaise
2 Tbsp Whole Milk, Or almond or other nut milk
2 Tbsp Balsamic Vinegar
2 cloves Garlic, Minced
.5 tsp Himalayan Pink Salt

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a skillet cook the chicken in oil, about 10 minutes then set aside.
Boil eggs until your preferred doneness. I like to bring them to a boil then turn off and cover, let sit for 10 minutes.
Roast cauliflower in 2 Tbsp olive oil, sprinkle with a little salt, for 10-12 min on 350 degrees, then set aside to cool.
For the dressing blend ingredients in a blender for 30-60 seconds, set aside.
Put all veggies in to bowl, add dressing, chicken and eggs and mix.