This nutritious chicken and cauliflower salad with fresh cucumbers in sour cream dressing is an excellent cooking idea if you follow a healthy low-fat diet. You will spend some time making this salad, but your guests will like the result. You can use the recipe with eggs.
- Сauliflower — 400 grams
- Chicken breast — 350 g.
- Fresh cucumber — 300 g.
- Carrot 260 g.
- Canned corn —300 g.
- Dill — 100 g.
- Salt — to taste
- Black ground pepper — to taste
- Sour cream (20% fat) — 200 g. You can also substitute it with mayonnaise or Greek yogurt.
How to make chicken and cauliflower salad with fresh cucumbers
Step 1. Wash the cauliflower and separate it into cauliflower florets. Place them in boiling water and add a pinch of salt. Cook for about 7 minutes (do not overcook).
Step 2. Place chicken breast in a boiling water and cook for 40 minutes.
Step 3. Simultaneously cook the carrot in boiled water for approximately 45 minutes. It should be tender while piercing it with a fork.
Step 4. Cool the vegetables to a room temperature.
Step 5. Then cut the cauliflower into small pieces.
Step 6. Dice the carrot. Put all ingredients into a deep bowl.
Step 7. Cut chicken breast into small pieces.
Step 8. Wash well fresh dill and cucumbers.
Step 8. Chop finely dill and cut cucumbers in cubes.
Step 9. Do not forget to drain the liquid from canned corn and add it also into the salad bowl.
Step 10. Season with salt, black ground pepper and chopped dill. Add sour cream only right before serving. This will help your salad to stay longer in the fridge without spoiling ingredients. Then mix all the components of the dish and enjoy the meal!