Chicken & Brussels Sprouts Salad
1/2 pound of brussels sprouts (2-ish cups once sliced)
1/2 Granny Smith apple
1/2 cup quartered green grapes
1/2 cup chopped almonds
1/2 white onion, finely diced
2 chicken breasts, chopped
2 TBSP Apple Cider Vinegar
1 TBSP quality brown mustard
1 TBSP avocado oil
1 TBSP honey
1/2 tsp Celtic sea salt
few grinds of black pepper
Cut the brussels sprouts in half, core 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.
Combine in a large bowl before adding the chicken.
I used a rotisserie chicken when I wrote this recipe and would recommend it, however, roasting your own works just as well. Chop cooled chicken breasts into bite-sized pieces and add to the salad.
Whipping up the vinaigrette takes seconds. Add all ingredients, except the avocado oil, to a small bowl and whisk. Stream in the avocado oil last, whisking until smooth.
Pour over the salad and toss to bring together.
Clean, fresh and flavorful… Thinly sliced raw Brussels sprouts, Granny Smith apples, and sweet grapes offset by a mustard and apple cider vinegar vinaigrette. Toss in some chopped chicken breasts and lunch is served!
Saturday, April 20, 2013 - 10:52pm