Atkins Chicken Burger, Classic Coleslaw and Cauliflower "Potato" Salad

5 Ounces ground chicken
2 Tablespoons crumbled blue cheese
1 small tomato
3/16 Pound green cabbage (about 1/4 lb)
13/96 Cup mayonnaise (about 2 Tbsp)
1/16 Cup sour cream (about 1 Tbsp)
1/4 Tablespoon cider vinegar
1/8 Tablespoon granulated sugar substitute (sucralose)
1/8 Teaspoon celery seeds
1/8 Teaspoon salt
1/6 head of cauliflower
1/3 Tablespoon fresh squeezed lemon juice
1/3 packet of sucralose
1/12 Teaspoon ground mustard seed
1/2 large green onion
1/6 jalapeno pepper

Cut cabbage halves in half and thinly slice. Transfer to a large bowl.
In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, 1/8 tablespoon sugar substitute, celery seed and salt.
Pour dressing over cabbage. Mix until thoroughly combined. Refrigerate at least 30 minutes before serving for flavors to blend.
Cook cauliflower in a large pot of boiling salted water 10 minutes, until tender. Drain and rinse under cold water; pat dry.
In a large mixing bowl, mix mayonnaise, lemon juice, 1/3 packet sugar substitute and mustard. Add cauliflower, green onion and pepper. Mix well until vegetables are evenly coated with dressing. Add salt and pepper to taste. Chill 30 minutes for flavors to blend.
While the coleslaw and cauliflower are marinating/chilling, grill chicken burger till no longer pink in center.
Top with blue cheese and tomato and serve with coleslaw and Cauliflower "Potato" Salad.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user SHESAWOMAN519.