Chicken and Brussels Sprouts Salad

Contributed By: Parker

Ingredients:

3 tablespoons olive oil
20 fresh Brussels sprouts, trimmed and halved
2 shallots, sliced
1/2 teaspoon salt
1/2 cup balsamic vinegar
1 skinned rotisserie chicken, shredded
3 cups torn romaine
2/3 cup chopped roasted sweet red peppers
1/2 cup chopped sun-dried tomatoes (not oil-packed)
1/2 cup balsamic vinaigrette
3/4 cup pistachios, toasted
3/4 cup dried cranberries
Fresh goat cheese, optional

Method:

1. In a large skillet, heat oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10 to 12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook 2 to 3 minutes, reducing liquid and stirring to loosen browned bits from pan.
2. Combine chicken, romaine, red pepper and sun-dried tomatoes. Toss with Brussels sprouts mixture and balsamic vinaigrette. Top with pistachios and dried cranberries; serve with goat cheese if desired.

Helpful Hints:

My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
Nutrition Facts
1-1/3 cups: 500 calories, 25g fat (4g saturated fat), 73mg cholesterol, 657mg sodium, 39g carbohydrate (24g sugars, 7g fiber), 30g protein.


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