Broccoli Cauliflower Chicken Salad Recipes

BROCCOLI CAULIFLOWER SALAD

Steps:

• Combine the mayonnaise, vinegar, and sugar in a bowl and whisk until smooth.
• In a large bowl, add the broccoli, cauliflower, onion, craisins and dressing and toss to coat.
• Add the sunflower seeds and bacon and toss again gently to distribute.
• Serve chilled. Enjoy!

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
• Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
• Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
• Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
• Bake in the preheated oven until bubbling, 20 to 30 minutes.

BROCCOLI, CAULIFLOWER & CHICKEN SALAD

Steps:

• Combine vegetables, chicken and tomatoes in large bowl. Add dressing; toss to coat.
• Add cheese and bacon; mix lightly.
• Refrigerate several hours or until chilled.

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

BROCCOLI CAULIFLOWER SALAD

Steps:

• Add the broccoli, cauliflower, cheddar, sunflower seeds, red onion, and bacon to a large bowl and stir to combine.
• Add the mayonnaise, sweetener, vinegar, and salt to a small bowl and whisk until smooth and creamy.
• Pour the dressing over the vegetables and toss well to coat.
• Refrigerate for 2 hours before serving.

CURRY BROCCOLI SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large bowl, combine the bacon, broccoli, onion, dried fruit and sunflower seeds.
• Whisk together the mayonnaise, curry powder, vinegar and sugar.
• Pour dressing over salad; toss to coat, and marinate over night.

BROCCOLI-CAULIFLOWER TOSS

Steps:

• In a large covered saucepan, steam broccoli, cauliflower and carrots in water for 2-3 minutes; drain. Place in a bowl; add chicken and tomatoes. Combine dressing ingredients; pour over salad. , Cover and chill for at least 4 hours, stirring occasionally. Drain before serving.