Brussels Sprouts Salad With Chicken Food

BRUSSELS SPROUTS SALAD WITH CHICKEN

Steps:

• In a medium skillet over medium heat, cook bacon pieces for about 6 minutes until crispy. Transfer to a paper towel-lined plate to drain excess oil.
• Add 1 clove minced garlic and 1 small chopped shallot to the same skillet and cook for about 2 minutes until softened and fragrant.
• Add 3 tablespoons apple cider vinegar, 2 tablespoons Dijon mustard, and 1 tablespoon olive oil if needed, and season with salt and pepper to taste. Whisk to combine and then set aside and keep warm.
• Lightly season chicken with salt and pepper on both sides.
• In a large skillet over medium-high heat, heat olive oil. Add chicken and cook for about 5 minutes per side until cooked in the center, golden brown on the outside and juices run clear. Remove from heat and set aside to rest for a few minutes.
• In a large mixing bowl, add 2 cups trimmed and sliced Brussels sprouts, cooked garlic and shallot, ½ cup chopped fresh parsley, 1/2 cup croutons and the warm, prepared salad dressing. Toss to coat and combine.
• Top the Brussels sprouts salad with crispy bacon, cooked chicken and drizzle with any remaining dressing, to serve.

CHICKEN & BRUSSELS SPROUTS SALAD

Steps:

• 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.