Created in partnership with Orlando City, this Chili Onion Crunch Chicken and Cauliflower Salad is satisfyingly zesty and comes together quick with a Spice World kick! Tossed with a zing of chili onion flavor and fresh vegetables, this salad is sure to stand out.
Coat chicken with 1 tablespoon olive oil, then rub with za’atar seasoning. Set it aside.
Combine in a small bowl: 4 tablespoons oil, Spice World Chili Onion Crunch Seasoning Blend, honey, 2 tablespoons Spice World Easy Onion, 2 tablespoons Spice World Garlic Ginger Fusion, 1 teaspoon salt, and 1 teaspoon pepper until blended; set aside.
Cut cauliflower florets into bite-size pieces (1½ cups); slice shishito peppers and green onions thinly. Add 3 tablespoons of oil to a medium bowl with the remaining: 2 tablespoons Spice World Easy Onion, 1 tablespoon Spice World Garlic Ginger Fusion, 1 teaspoon salt, and 1 teaspoon pepper
Whisk until well blended. Add cauliflower florets, shishito peppers, and green onions; toss to coat well and set aside.
Heat the remaining 3 tablespoons of oil in a medium sauté pan over medium heat for 2–3 minutes. Add chicken to the pan and cook for 3–4 minutes on each side, turning occasionally, until browned and 165°F.
To serve, evenly plate the salad on the serving dish. Slice chicken evenly and top salad; drizzle with sauce. Serve.
