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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | serving | Chicken Breast (Non-Breaded), oven roasted | 1/2 | head, large (6-7" dia) | Cauliflower, roasted | 1/2 | cups, diced | celery, finely diced | 1/2 | cup, chopped | scallions, white and green finely chopped | 1/4 | cups | parsley, finely chopped | 3 | tablespoons | Lemon zest, organic lemons only | 1/4 | cup | freshly squeezed lemon juice from 2 organic lemons | 1 | tablespoon | curry powder | 2 | tablespoons | tumeric powder | 1 | teaspoon | celtic salt to taste | 1 | teaspoon | black pepper freshly ground to taste | 1/2 | cup (8 fl oz) | Fat Free Greek Yogurt |
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Steps
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Sequence
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Step
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| | 1 | Roast your chicken breast in the oven 400° until the chicken reaches internal temp of 160° set aside to cool | | 2 | Roast your cauliflower in the 400° oven until caramelized on the edges yet still a bit crunchy, approximately 20 minutes
Set aside to cool | | 3 | Chop all of you vegetables finely and save for mixing | | 4 | Mix your Greek Style Yogurt with the spices, lemon juice | | 5 | Chop the Cauliflower when cool enough to handle, medium small dice | | 6 | Chop the chicken breast when cool enough to handle, medium small dice | | 7 | Mix it all together and adjust seasoning to taste |
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