Description
A simple salad featuring cooked chicken and roasted Brussels sprouts.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the halved Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the Brussels sprouts for 20 to 25 minutes, until tender and slightly browned. Set aside to cool slightly.
- While the sprouts roast, cook the chicken breasts. You can grill, pan-fry, or bake them until fully cooked (internal temperature reaches 165°F or 74°C).
- Shred or dice the cooked chicken.
- In a small bowl, whisk together the lemon juice, Dijon mustard, honey, remaining 1 tablespoon of olive oil, salt, and pepper to make the dressing.
- In a large bowl, combine the roasted Brussels sprouts, shredded chicken, dried cranberries, and toasted pecans.
- Pour the dressing over the salad mixture and toss gently to coat everything evenly.
- Serve immediately or chill before serving.
Notes
- For quicker cooking, slice the Brussels sprouts thinner before roasting.
- You can substitute walnuts for pecans if desired.
- Use leftover cooked chicken for convenience.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Roasting and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12
- Sodium: 450
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 38
- Cholesterol: 105
Keywords: chicken salad, brussels sprout salad, roasted vegetables, healthy lunch, cranberry pecan salad