Leftover roast chicken salad with raw cauliflower and tomatoes

We normally have this salad for dinner on Monday if there’s any leftover chicken from a Sunday roast. It’s really nice with a glass of citrusy white wine.

The raw cauliflower adds a bit of crunch and nutty flavour. For best results, shred it on a mandoline grater.


The dressing works with any salad. I always use Schwartz Spicy Italian seasoning and normally have about 10 bottles of it at home at any time. I put in pretty much everything I cook, from pasta sauce to roast sausages and even sprinkled on a cheese and tomato sandwich. I get really upset when I cannot find it in a supermarket, hence I buy it in bulk to make sure I always have some at hand.

Leftover roast chicken salad with raw cauliflower and tomatoes
Prep time

Total time



  • 1 head romaine lettuce
  • shredded leftover roast chicken
  • a handful of ripe cherry tomatoes
  • a few cauliflower florets
For the dressing
  • Juice of half a lemon
  • Olive oil, same quantity as the lemon juice
  • 1 tsp Schwartz Spicy Italian
  • salt and pepper

  1. In a large bowl, mix bite-size salad leaves, cherry tomatoes cut in half, shredded roast chicken and raw cauliflower sliced on a mandoline grater.
  2. In a separate bowl, whisk all dressing ingredients for a few seconds until thickened and well combined. Pour over the sald and stir in with a wooden spoon.


Categories: Chicken, Recipes