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Mediterranean Chicken Salad

Ingredients

• 2 cups cooked chicken breast, shredded
• diced 2 cups cauliflower florets, chopped
• 1/2 cup red bell pepper, diced
• 1/3 cup celery, finely chopped
• 1/4 cup red onion, finely diced (optional)
• 2 tbsp olive oil (for roasting)
• Salt and black pepper to taste
• Dill-Mayo Dressing1/3 cup mayonnaise
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 tsp Dijon mustard
• Roast the Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Roast at 400°F (200°C) for 15–20 minutes until tender and slightly browned. Let it cool.Mix the Dressing: In a small bowl, whisk together the mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard.
• Combine: In a large mixing bowl, combine the shredded chicken, cooled cauliflower, diced red pepper, and celery.Toss: Pour the dressing over the chicken and vegetable mixture. Toss gently until everything is evenly coated.
• Serve: Season with extra salt and pepper to taste, or serve chilled over a bed of mixed greens.

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