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Chicken with Riced Cauliflower and Salmon Salad with Spiralized Veggies

Ingredients

For the Chicken:

2 tablespoons of olive oil
1 cup of mixed wild mushrooms, sliced
½ peeled and small diced shallot
2 finely minced cloves of garlic
2 packs of Heinen’s riced cauliflower
1 cup of vegetable stock
½ tablespoon of unsalted butter
1 rotisserie chicken, sliced
Kosher salt and fresh cracked pepper to taste

For the Salmon Salad:

1 pound of fresh salmon
2 tablespoons of olive oil
4 cups each of spring mix and baby spinach
1 cup of loose spiralized sweet potatoes
1 cup of loose spiralized beets
½ cup of riced broccoli
¼ cup of sunflower seeds
¼ cup of grated parmesan cheese
microgreens for garnish
balsamic vinaigrette

Preparation

1. For the Chicken: add the oil to a large sauté pan over high heat and once it begins to lightly smoke add in the mushrooms, shallots and garlic and sauté until browned, about 3 to 4 minutes.

2. Next, add in the cauliflower and cook for 3 to 4 more minutes and then add in the stock and cook until tender, about 3 to 4 more minutes.

3. Finish the riced cauliflower and mushroom mixture with salt, pepper and butter.

4. Serve alongside the rotisserie chicken. Optional garnish: chopped parsley.

5. For the Salad: Season the salmon well on all sides with salt and pepper.

6. Add the oil to a large sauté pan over high heat and once it begins to lightly smoke add in the salmon skin side down. Turn the heat down to medium-high heat and cook for 2 to 3 minutes.

7. Turn the fish over and gently pull always the skin and discard. Cook the fish until it is cooked throughout, about 5 minutes.

8. To Plate: In a large bowl combine the spring mix, baby spinach, spiralized veggies, rice broccoli, seeds, and parmesan cheese and place the salmon over top. Garnish with microgreens.

Chicken with Riced Cauliflower and Salmon Salad with Spiralized Veggies

Chicken with Riced Cauliflower and Salmon Salad with Spiralized Veggies

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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