BRUSSELS SPROUTS SALAD WITH CHICKEN
You Definitely Won't Regret Trying This Brussels Sprouts Salad with Chicken Recipe. A Hearty, Filling and Nutritiously Balanced Combinatio ...
Provided by Ruth Harris
Time 23m
Yield 2
Number Of Ingredients 12
Steps:
- In a medium skillet over medium heat, cook bacon pieces for about 6 minutes until crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Add 1 clove minced garlic and 1 small chopped shallot to the same skillet and cook for about 2 minutes until softened and fragrant.
- Add 3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, and 1 tablespoon olive oil if needed, and season with salt and pepper to taste. Whisk to combine and then set aside and keep warm.
- Lightly season chicken with salt and pepper on both sides.
- In a large skillet over medium-high heat, heat olive oil. Add chicken and cook for about 5 minutes per side until cooked in the center, golden brown on the outside and juices run clear. Remove from heat and set aside to rest for a few minutes.
- In a large mixing bowl, add 2 cups trimmed and sliced Brussels sprouts, cooked garlic and shallot, ½ cup chopped fresh parsley, 1/2 cup croutons and the warm, prepared salad dressing. Toss to coat and combine.
- Top the Brussels sprouts salad with crispy bacon, cooked chicken and drizzle with any remaining dressing, to serve.
Nutrition Facts : Calories 483, Fat 22.1g, Cholesterol 115mg, Sodium 1034mg, Carbohydrate 19.2g, Protein 56.1g
CHICKEN & BRUSSELS SPROUTS SALAD
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. -Lindsay Tanner, Cathedral City, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10-12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook 2-3 minutes, reducing liquid and stirring to loosen browned bits from pan., 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.
Nutrition Facts : Calories 500 calories, Fat 25g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 657mg sodium, Carbohydrate 39g carbohydrate (24g sugars, Fiber 7g fiber), Protein 30g protein.
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