Roasted Red Pepper and Cauliflower Chicken Salad
- 2 cups shredded chicken
- ½ cup cauliflower, chopped
- ⅓ cup roasted red pepper, chopped
- ⅓ cup pickled pepperoncini
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried dill
- ⅓ cup mayonnaise
- Salt and pepper to taste
Ingredients
- In a large mixing bowling add together shredded chicken cauliflower, roasted red pepper, and pickled pepperoncini. Mix all together.
- In a small bowl combined all of the spices and mix together.
- Add the spices to the chicken mixture and mix together.
- Add mayonnaise and mix until fully incorporated.
- Serve on salad greens or on top of a croissant
Instructions
- Don't like pickled pepperoncini? This ingredient is easily omitted while still maintaining the same delicious results!
- When I'm on a time crunch, I use canned chicken. I don'd add any salt when using canned chicken.
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