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Chicken and Brussels Sprouts Salad in a Jar

This combo of flavors and textures sent in by Lindsay Tanner from Cathedral City, California, was too good not to share. Make our version for a gourmet lunch on the go. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 3 tablespoons olive oil
  • 20 fresh Brussels sprouts, trimmed and halved
  • 2 shallots, sliced
  • 1/2 cup balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon pepper
  • 3/4 cup balsamic vinaigrette
  • 2 cups shredded rotisserie chicken
  • 1 cup roasted sweet red peppers, drained
  • 3/4 cup pistachios, toasted and chopped
  • 1/2 cup chopped sun-dried tomatoes (not oil-packed)
  • 3/4 cup dried cranberries, optional
  • 1/2 cup fresh goat cheese, optional
  • 4 cups torn romaine


  • In a large skillet heat olive oil over medium heat; add Brussels sprouts. Cook until browned and tender, stirring occasionally, 8-10 minutes. Add shallots; cook 2 minutes longer. Stir in vinegar, sugar and pepper; bring to a boil. Reduce heat; simmer, uncovered, until liquid has reduced, 5-7 minutes. Cool.
  • In each of four 1-qt. wide-mouth canning jars, divide and layer ingredients in the following order: vinaigrette, Brussels sprout mixture, chicken, red peppers, pistachios, tomatoes, cranberries and goat cheese if desired, and romaine. Cover and refrigerate until serving. Transfer salads into bowls; toss to combine.
Nutrition Facts
1 serving: 593 calories, 33g fat (5g saturated fat), 62mg cholesterol, 957mg sodium, 40g carbohydrate (23g sugars, 9g fiber), 29g protein.

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