Chicken & Brussels Sprouts Salad2013-02-19
- Servings : 4
- Prep Time : 0m
- Cook Time : 4m
- Ready In : 0m
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!
- 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
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