Name: Chicken and Shaved Brussels Sprouts Salad
Prep time: 25 min
Total time: 25 min
Yield: 10 servings
Ingredients: DRESSING:; 1 cup extra virgin olive oil; 1/4 cup cider vinegar; 1 medium lemon, zested and juiced; 1-1/2 tablespoons fresh thyme leaves; 2 teaspoons Dijon mustard; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon coarsely ground pepper; SALAD:; 2 medium gala apples, sliced; 1/2 medium lemon, juiced; 6 cups shredded Brussels sprouts; 3 cups shredded rotisserie chicken; 1-1/2 cups spiced pecan halves; 1 cup chopped radicchio; 1 cup pomegranate seeds; 1 cup shaved Parmesan cheese

We love one-dish meals in my house, and it's even better when I can meal prep and eat it over several days. This salad is packed with healthy, good-for-you vegetables and plenty of protein, featuring rotisserie chicken, spiced pecans and shaved parmesan. —Donna Gribbins, Shelbyville, Kentucky

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Chicken and Shaved Brussels Sprouts Salad

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Yield:10 servings

Prep:25 min

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Ingredients

dressing:

1 cup extra virgin olive oil
1/4 cup cider vinegar
1 medium lemon, zested and juiced
1-1/2 tablespoons fresh thyme leaves
2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

salad:

2 medium gala apples, sliced
1/2 medium lemon, juiced
6 cups shredded Brussels sprouts
3 cups shredded rotisserie chicken
1-1/2 cups spiced pecan halves
1 cup chopped radicchio
1 cup pomegranate seeds
1 cup shaved Parmesan cheese

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Directions

Combine all dressing ingredients in a large mason jar; shake until well combined.

In a large bowl, toss apples and lemon juice. Add remaining ingredients and mix to combine. Pour dressing over salad; toss to combine.

Nutrition Facts

1 serving: 466 calories, 38g fat (6g saturated fat), 43mg cholesterol, 335mg sodium, 16g carbohydrate (8g sugars, 5g fiber), 19g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...