Chicken Cauliflower “Couscous” Salad

Chicken Cauliflower "Couscous" Salad

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Supper
Keyword: Metabolic Balance, Paleo, Paleo AIP
Servings: 2


  • 3 tbsp of coconut oil (45 ml) divided, to cook with
  • 2 chicken breasts (400g) diced
  • 0.5 head of cauliflower (300g) processed into rice-like pieces
  • 2 cloves of garlic (12g) minced or finely diced
  • 2 carrots (100g) shredded or thinly sliced
  • 0.5 cucumber (110g), diced
  • 1 tbsp of olive oil (15ml)
  • 1 tbsp of lemon juice (15 ml)
  • 4 green onions (20 g), finely chopped
  • 0.5 cup of fresh parsley (8g), chopped
  • salt to taste (sea salt or pink hymalayan)


  • In a large skillet, melt 2 tablespoons (30 ml) of coconut oil over medium-high heat. Add the chicken and sauté until full cooked, about 6-8 minutes. Season with salt, to taste. check with a meat thermometer that the internal temperature of the chicken reaches 165F (75C). Set aside.
  • In the same skillet, melt the remaining tablespoon (15 ml) of coconut oil. Add the cauliflower and garlic to the skillet. Sauté until the cauliflower is just soft, about 5-6 minutes.
  • In a large bowl, combine the chicken, cauliflower, and the remaining ingredients. Season with salt, to taste.


Calories: 707     Fat:  48g    Total Carbs:  16 g