Chopped Brussels Sprout Salad with Chicken and Walnuts
Total Time
40 minutes
Prep Time
30 mins
Cook Time
10 mins
Rating
4.8 out of 5 stars
(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
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Preparation
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.
Step 8
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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.
