Chicken & Brussels Sprouts Salad Recipe

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Chicken & Brussels Sprouts Salad Recipe
Chicken & Brussels Sprouts Salad Recipe photo by Taste of Home
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Chicken & Brussels Sprouts Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chicken & Brussels Sprouts Salad in Taste of Home September/October 2016, p23

Nutritional Facts

1-1/3 cups: 500 calories, 25g fat (4g saturated fat), 73mg cholesterol, 657mg sodium, 39g carbohydrate (24g sugars, 7g fiber), 30g protein.

  • 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
  1. 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.
  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. Yield: 6 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Chicken & Brussels Sprouts Salad in Taste of Home September/October 2016, p23

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Reviews forChicken & Brussels Sprouts Salad

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MY REVIEW
curlylis85 User ID: 3166950 255808
Reviewed Oct. 23, 2016

"There's a lot of fun and special ingredients in this salad like the sun-dried tomatoes and roasted peppers in this salad. It made a tasty weeknight dinner with lots of vegetables and was also good for leftovers for the next day's lunch."

MY REVIEW
ms11145 User ID: 1604521 253107
Reviewed Aug. 24, 2016

"The only adjustments I made was that I roasted the brussel sprouts instead of cooking them on the stovetop. I feel roasted them brings out the sweetness of them. I salted them while roasting with EVOO. Since I didn't have pistachios, I subbed almonds. I also roasted them along with the brussel sprouts. Great salad. I used left over chicken from the night before. Perfect way to use it up."

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