Chopped Brussels Sprout Salad with Chicken and Walnuts

As seen on

pinch of yum

Total Time

40 minutes

Prep Time

30 mins

Cook Time

10 mins

Rating

(9)

Ingredients

4 servings

1 cup cooked chicken, cubed or shredded
4 cups sliced Brussels sprouts (for me it was about 20)
1/2 cup walnuts
1/4 cup Parmesan cheese
1/2 cup chopped onion
1 tablespoon butter
juice of 1 orange
1 tablespoon honey
2 tablespoons olive oil
salt and pepper to taste

Dinner Dairy Sautéing Intermediate ...

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Preparation

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Step 1

Prepare the chicken. Prepare the Brussels sprouts by very thinly slicing them with a mandoline.

Step 2

In a food processor, pulse the walnuts a few times until chopped. Place in a small skillet over medium high heat with no oil or butter and toast until golden brown, stirring or shaking constantly.

Step 3

In the small skillet, sauté the butter and onion over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor.

Step 4

Add the orange juice, honey, and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.

Step 5

Place the Brussels sprouts in the empty sautéed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat.

Step 6

In a large bowl, toss the Brussels sprouts, walnuts, chicken, and Parmesan.

Step 7

Toss the dressing and salad together. Serve warm or cold. If you plan to keep leftovers, keep the dressing separate.

Chef’s notes

You can also eat this salad with the raw shredded Brussels sprouts – just skip the step of sautéing them. I found that sautéing them slightly just brought out color and flavor and helped the texture soften just slightly.

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Skill Level

other

Chopped Brussels Sprout Salad with Chicken and Walnuts

Ingredients

Preparation

Step 1

Step 2

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Step 7

Chef’s notes

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