Chicken Sea-Sar Pasta Salad with Shaved Cauliflower

By McKenna Lelah

Cook Time: 30 minutes

Serves: 4

Ingredients: 

• 12 oz-16 oz chicken breast cut into 1 inch pieces 

• 1 tsp garlic powder 

• 1 tsp onion powder 

• 1 tsp kosher salt 

• 1 tsp black pepper

• 1 tbsp avocado oil  

• 1 lb uncooked gluten free pasta* See Notes 

• 1 cup shredded romaine lettuce 

• 1 cup shaved cauliflower* See Notes 

• 2 tbsp capers, roughly chopped

• 1 cup Riley’s Sea-Sar 

Instructions: 

1. Bring a medium pot of water to a boil and cook pasta according to package directions. Once cooked, drain, rinse with cool water, and set aside. 

2. In a medium bowl, add the chicken breast and season with garlic powder, onion powder, kosher salt, and black pepper. Toss to thoroughly coat the chicken in the seasoning. 

3. In a medium saute pan, heat avocado oil over medium heat. Add chicken and cook for 5-7 minutes until fully cooked through and slightly browned. Set aside to cool.

4. In a large bowl, add chicken, pasta, romaine, cauliflower, capers, and Riley’s Sea-Sar.  

5. Toss to combine. 

Notes:

• I like using Jovial brand gluten free pastas. Some shapes I like using for this pasta salad are mafalda, fusilli, or farfalle.  

• To shave the cauliflower, you can use a mandolin or a knife to thinly slice the cauliflower and break it up.