Keto creamy chicken and cauliflower salad

Ingredients:

• 500g cauliflower, cut into florets
• 2 tbsp olive oil
• 1 tsp Massel chicken style stock powder
• 80ml (1/3 cup) Massel chicken-style stock
• 80ml (1/3 cup) pure cream
• 3 tsp wholegrain mustard
• 1 tbsp chopped fresh chives, plus extra to serve
• 2 tsp lemon juice
• 400g chicken tenderloins
• 100g streaky bacon
• 100g baby spinach
• 100g rocket leaves
• 60g (1/3 cup) roasted macadamia nuts, chopped

Method:

• Step 1Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with 1 ½ tablespoons oil and sprinkle with the stock powder. Bake for 25 minutes or until golden and tender.
• Step 2Meanwhile, place stock and mustard in a small saucepan and bring to the boil over high heat. Reduce heat and simmer for 2 minutes. Add cream and simmer for a further 2-3 minutes or until sauce is reduced by half. Stir through chives and lemon juice, keep warm.
• Step 3Heat remaining oil in large non-stick frying pan over medium-high heat. Cook chicken and bacon for 3-4 minutes each side or until golden and crisp. Cut bacon into 3cm pieces.
• Step 4Arrange salad leaves, chicken, cauliflower and bacon on a serving platter. Drizzle with the cream sauce and sprinkle with macadamia nuts and remaining chives.