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Cauliflower & chicken salad

Cook 50 min. | Servings 4

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Cauliflower & chicken salad


1 box Azteca® salad shells

2 cups fresh cauliflower, rinsed, cut and trimmed into bite size flowerets

4 cups iceberg lettuce, chopped

½ pound bacon, cooked & crumbled

1/3 cup red onion, thinly sliced

2 cups chicken breast, cooked & diced

Salt and pepper, to taste

1 cup mayonnaise

¼ cup sugar

½ cup parmesan cheese, shredded


  1. Bake salad shells according to package directions; set aside.
  2. Combine cauliflower, lettuce, bacon, onion, chicken, salt and pepper; cover and refrigerate.
  3. Mix together dressing ingredients and refrigerate. Immediately before serving combine salad mixture with dressing.
  4. Divide between four salad shells and serve.

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