• 16 oz Cauliflower rice -- blanched
• 400 gram Chicken, Breast -- white meat grilled and sliced
• 4 oz Tomatoes -- diced
• 4 oz Red onion -- diced
• 2 oz Peppers, Red -- finely diced
• 4 oz Zucchini -- finely diced
• 2 tbsp Parsley -- finely diced
• 2 tbsp Basil -- finely diced
• 4 tbsp Lemon Juice
• 1 tsp Oregano

Instructions

Mix together, cauliflower rice, tomatoes, red onion, red peppers, zucchini, parsley, basil. lemon juice and oregano.

Season with salt and pepper to taste. Toss with cooked chicken.

For those on the Dr. Bernstein Diet:
1 vegetable (8 oz), 1 protein (100g chicken)
per serving.

Recipe notes:

A great quick supper that's fast and refreshing. This salad is bursting with summmer flavours of tomato, red peppers and basil. Go away snow!

If you are using frozen cauli-rice, defrost first. Microwave cauli rice to soften to your personal taste.

Makes extras of this great dish and pack them away for tomorrow's lunch. Keeps well for 2 days in the fridge.

Riced Cauliflower is available:
- IN STORE at The Low Carb Grocery, or
- ONLINE at WellSeasoned.com