Chicken BLT Cauliflower salad

Ingredients:

• 16 ounce rotisserie chicken, chopped
• 10 ounce grape tomatoes, halved
• 1 tablespoon olive oil
• 16 ounce cauliflower, roughly chopped
• 6 ounce bacon, chopped
• 2 tablespoon dill pickle relish
• 1/2 cup mayonnaise
• 2 tablespoon dijon mustard
• 6 medium green onion, thinly sliced
• salt and pepper, to taste

Instructions:

1. Gather and prep all of your ingredients. Pre-heat oven to 400F.
2. Toss tomatoes in olive oil and salt and pepper to taste, then place on a baking sheet. Bake for 20 minutes or until they start to shrivel.
3. While tomatoes are cooking, begin prepping the cauliflower by placing into a pot of salted water and bringing to a boil. Boil for 6-8 minutes or until cauliflower is crisp-tender. Drain and set aside to cool. If steaming is a preference, you can steam the cauliflower instead.
4. Cook bacon over medium-low heat until crisp. Chop and set aside, reserving leftover bacon grease for the dressing.
5. Create the dressing by combining the bacon grease, mayonnaise, dijon mustard, relish, and salt and pepper to taste.
6. In a large bowl, combine the chicken, cauliflower, tomatoes, bacon, and dressing. Lightly fold to mix through.
7. Either serve warm or place in refrigerator to get cold. Leaving overnight in the fridge does help the flavor develop. When serving, top with green onion, and enjoy!