Julie Goodwin's Chicken Rice Salad (20 minutes) | Women's Weekly Food

Ingredients

• ½ head cauliflower, cut into small florets
• ¼ cup flaked almonds
• 2 x large (600g) chicken breasts, cut in half horizontally
• ¼ cup (60ml) extra virgin olive oil
• 250g cooked brown rice, cooled
• 1 lemon, rind finely grated and juiced
• 1 small bunch mint, leaves chopped
• 1 small bunch dill, chopped
• 4 green onions, finely sliced
• 1/3 cup currants
• 2 tablespoons tahini
• 200g Greek-style yoghurt
• CHICKEN SPICE RUB
• 1 tablespoon (12g) paprika
• 1 tablespoon (12g) sumac
• 1 tablespoon (12g) ground cumin seed
• 1 tablespoon (12g) garlic powder
• 1 tablespoon (12g) onion powder
• 1 tablespoon sea salt flakes