Chicken & Brussels Sprouts Salad

Cut the brussels sprouts in half and thinly slice. Do the same with the Granny Smith apple, slicing into matchsticks. The peel doesn’t bother me, so I keep it on. Grab a handful of grapes and quarter them, you should end up with about a half cup. Chop the half cup of almonds. Finely dice the white onion. Scallions would work too if you prefer a more mild onion flavor… though the white did not overpower.

I picked up a rotisserie chicken this week, so I\’m using the breasts from that. Use freshly roasted or leftovers… whatever suits. Chop into bite-sized pieces.

Whipping up the vinaigrette takes seconds. Add all ingredients to a small bowl and whisk until smooth. Pour over the salad and toss to bring together.

Clean, fresh and flavorful… and won’t get nasty if it sits in your fridge for a day. Great to-go lunch material!
prep time:
cook time:4 min
ready in:
  • 1/2 pound fresh Brussels Sprouts
  • 1/2 Granny Smith apple
  • 1/2 cup quartered green grapes
  • 1/2 cup chopped almonds
  • 1/2 white onion, diced
  • 2 chicken breasts, chopped
  • 2 TBSP Apple Cider Vinegar
  • 1 TBSP quality brown mustard
  • 1 TBSP honey
  • 1 TBSP avocado oil, 1/2 tsp Celtic sea salt and a few grinds of black pepper