Chicken, Mixed Greens and Raw Cauliflower Salad

2 salads
30 min

This Chicken, Mixed Greens and Raw Cauliflower salad is so refreshingly crisp and crazy addictive! I like to serve this with homemade croutons and my fave Caesar vinaigrette.

Like most of you, I’ve been eating cooked cauliflower and to be honest its ok. Don’t get me wrong. I like it but its not mind blowing. Most times I pair it with sauces, like my Roasted Cauliflower Tacos with Chipotle Mojo. That recipe is bangin! if I do say so myself 😉 But after watching Chef Symon make a raw cauliflower salad on Instagram, I have been hooked! Now I throw raw cauliflower in almost all my salads.

chicken, mixed greens and cauliflower salad

If you’ve never had raw cauliflower, then this recipe is the one for you. This chicken, mixed greens and raw cauliflower salad is the best intro salad to raw cauliflower. The raw cauliflower is delicious on its own but tossed with my caesar vinaigrette its out of this world!

The caesar vinaigrette has no egg in it but it does have anchovies. Don’t be scared lol. Anchovies are good, it does not taste fishy at all. The anchovies lend a perfectly salty bite to the dressing. Its delicious and I highly recommend it. Still not convinced? Thats ok. Worcestershire sauce is a great substitution. About 1 tsp per fillet is good.

Caesar Vinaigrette

This chicken, mixed greens and raw cauliflower salad is so easy to prepare. When I made it, I already had cooked chicken boobs in my fridge. If this is not the case with you then sub any protein. Chick peas are amazing in this, tuna too or you can just sauté/grill a chicken breast. Season it simply with salt and pepper or whatever spice blend you prefer and cook till done. You can do this while you’re toasting the bread for croutons.

I think I’ve babbled on for a minute here so now lets go make this crazy delicious salad!

Chicken, Mixed Greens and Raw Cauliflower Salad

Recipe details

  • 2  salads
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 1 6-8 oz chicken breast, already cooked
  • 1 cup sliced cauliflower
  • 1.5 cups baby spinach
  • 1.5 cup romaine lettuce, cut or shredded or chopped
  • Handful of cherry/grape tomatoes, halved or regular tomatoes cut into wedges.

Caesar Vinaigrette

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4-1/3 cup fresh lemon juice
  • 1 garlic clove, grated or minced
  • 1 Anchovy fillet or 1 tsp Worcestershire sauce
  • 1 tsp dijon mustard
  • 1 tbsp finely grated Parmesan Cheese
  • 1 tsp kosher salt
  • Freshly cracked black pepper, to taste

Homemade Croutons

  • 1 French Baguette
  • Extra Virgin Olive Oil
  • garlic powder
  • salt and pepper to taste


preheat your oven to 375°F.
Take the baguette and Break it into bite sized pieces with your hand and place it on a sheet pan. Drizzle some oil over it and season with a dash of salt and pepper and about 1/4-1/2 tsp of garlic powder. When the oven is hot, pop the bread in and toast for 15-20 minutes. or until its a nice golden brown.
Grab a mortar and pestle and add the anchovy fillet, garlic and just a pinch of salt. Pound all the ingredients together until you make a paste.* If using worcestershire sauce instead then proceed to the next step.
Transfer the anchovy garlic paste and the rest of the Caesar vinaigrette ingredients to a mason jar or other container with a lid. shake vigorously! set it aside.
Slice the chicken breast and divide the rest of the salad ingredients into 2 bowls. Throw in some croutons and as much vinaigrette as your heart desires.


  • *if you don't own a mortar and pestle, its ok. You can make a paste with knife and cutting board. Just mince the anchovy and garlic together, with a dash of salt. and using your knife (at a slant) flatten, mash and scrape the anchovy garlic mix.

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