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Ingredients
  • subheading: For the Bowl:
  • 1 or more cups cauliflower rice
  • 4 to 6 ounces cooked chicken, diced or shredded (store-bought rotisserie chicken is fine)
  • 1 medium tomato, cut into wedges or 8 to 10 cherry/grape tomatoes cut in half
  • 5-inch piece English cucumber, sliced into half moons
  • ¼ small onion, thinly sliced, optional
  • ½ to 1 roasted red pepper, sliced (jarred is fine)
  • 6 Kalamata olives, sliced
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • subheading: Dressing:
  • 1 ½ to 2 tablespoons lemon juice, about ½ to 1 lemon
  • 1 teaspoon Balsamic vinegar
  • Dash dried oregano
  • Dash dried marjoram, optional
  • Dash garlic powder
  • 2 teaspoons olive oil
  • Celtic or pink Himalayan salt, to taste
  • Black pepper, to taste
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