How to Make Buffalo Chicken & Roasted Cauliflower Salad
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Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, garlic powder, salt, and pepper; spread on a baking sheet.
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Roast cauliflower for 18-20 minutes, flipping halfway, until golden.
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Meanwhile, toss shredded chicken in buffalo sauce; set aside.
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Arrange greens on plates, top with roasted cauliflower, buffalo chicken, blue cheese, celery, and tomatoes.
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Drizzle with extra buffalo sauce if desired and serve.
Pro Tips for Perfect Buffalo Chicken & Roasted Cauliflower Salad
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of cooked boneless skinless chicken breast, shredded, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Buffalo Chicken & Roasted Cauliflower Salad?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Buffalo Chicken & Roasted Cauliflower Salad?
Freezing is not recommended for leafy salads; the texture will soften after thawing. If you want to prep ahead, store components separately.
What can I substitute for cooked boneless skinless chicken breast, shredded?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.