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Keto Creamy Chicken and Cauliflower Salad

(Serves: 4)

  • 80ml (1/3 cup) Massel Chicken Style Liquid Stock
  • 1 teaspoon Massel Chicken Style Stock Powder
  • 500g cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 80ml (1/3 cup) pure cream
  • 3 teaspoons wholegrain mustard
  • 1 tablespoon chopped fresh chives, plus extra to serve
  • 2 teaspoons lemon juice
  • 400g chicken tenderloins
  • 100g streaky bacon
  • 100g baby spinach and rocket leaves
  • 60g (1/3 cup) roasted macadamia nuts, chopped

Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with 1 ½ tablespoons oil and sprinkle with the Massel Chicken Style Stock Powder. Bake for 25 minutes or until golden and tender.

Meanwhile, place Massel Chicken Style Liquid Stock and mustard in a small saucepan and bring to the boil over high heat. Reduce heat and simmer for 2 minutes. Add cream and simmer for a further 2-3 minutes or until sauce is reduced by half. Stir through chives and lemon juice, keep warm

Heat remaining oil in large non-stick frying pan over medium-high heat. Cook chicken and bacon for 3-4 minutes each side or until golden and crisp. Cut bacon into 3cm pieces. 4 Arrange salad leaves, chicken, cauliflower and bacon on a serving platter. Drizzle with the cream sauce and sprinkle with macadamia nuts and remaining chives.

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