Monday, 17 February 2014

Chicken & Brussels Sprouts Salad

Every week when I go to Costco I buy a bag a brussels sprouts.  I slap chop them up and hide them in all sorts of meat dishes and sauces.  I roast them, pan fry them with sundried tomatoes, or cook them in bacon.  Always cooked.  Never have I thought about eating raw brussels sprouts until I came accross this recipe, so I thought I would give it a try.

Since I was going to Costco, I picked up a rotissere chicken to make my life a little easier.  I decided to exclude the grapes and double the apples. (Texture thing - seems like grapes would be kind of mushy) I also skipped the onion and added some mushroom and broccoli instead.  Brown mustard? Didn't see any at the store so I used the Dijon mustard I had in the fridge for the dressing.  I also doubled the dressing recipe.

Who in my house loves this salad?  Me.  Only me.  It is a 1-star recipe in terms of who will eat it in my house, but in terms of taste - 3 starts for sure!  I am thinking this will be a great salad for the summer!!

1/2 pound of brussels sprouts (2-ish cups once sliced)
1/2 Granny Smith apple - I used a full apple
1/2 cup quartered green grapes - skipped this step
1/2 cup chopped almonds - I used just a few extra (I like the crunch)
2 chicken breasts, chopped - Costco rotissere chicken breasts
1/2 white onion, finely diced - I skipped this
1/2 cup chopped mushrooms
1/2 cup chopped broccoli

Vinaigrette: (I doubled the recipe)
2 TBSP Apple Cider Vinegar
1 TBSP quality brown mustard - I used dijon mustard
1 TBSP avocado oil
1 TBSP raw local honey
1/2 tsp Celtic sea salt - I just used regular sea salt
few grinds of black pepper


  1. Cut the brussels sprouts in half and thinly slice. 
  2. Do the same with the Granny Smith apple, slicing into matchsticks. 
  3. Grab a handful of grapes and quarter them, you should end up with about a half cup. - I skipped this
  4. Chop the half cup of almonds. I slap chopped my almonds
  5. Finely dice the white onion. Scallions would work too if you prefer a more mild onion flavor… though the white did not overpower. I didn't use either
  6. I chopped the mushrooms and broccoli and tossed them in
  7. Remove the breasts  and chop into bite-sized pieces. (if using rotiserre chicken)
  8. Combine all of these ingredients into a large bowl and gently toss the Brussels sprouts salad.


  1. Whipping up the vinaigrette takes seconds.  Add all ingredients to a small bowl and whisk until smooth. 
  2. Pour over the Brussels sprouts salad and toss to bring together.
The original recipe I pinned from: Popular Paleo

Hope you enjoy this salad as much as I do!!

Happy Cooking and Chopping!!

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