Chicken & Brussels Sprouts Salad
My mom made the best salads, and that's where my love for them started. I’ve turned her side salads into awesome meals with protein, veggies, nuts and cranberries. —Lindsay Tanner, Cathedral City, California
Ingredients
- 3 tablespoons olive oil
- 20 fresh Brussels sprouts, trimmed and halved
- 2 shallots, sliced
- 1/2 teaspoon salt
- 1/2 cup balsamic vinegar
- 1 skinned rotisserie chicken, shredded
- 3 cups torn romaine
- 2/3 cup chopped roasted sweet red peppers
- 1/2 cup chopped sun-dried tomatoes (not oil-packed)
- 1/2 cup balsamic vinaigrette
- 3/4 cup pistachios, toasted
- 3/4 cup dried cranberries
- Fresh goat cheese, optional
Reviews
This recipe contained a lot of my husband's and my favorite flavors. We used oil-packed sundried tomatoes and drained them (because that's what we had). I'd take this to any potluck!
There's a lot of fun and special ingredients in this salad like the sun-dried tomatoes and roasted peppers in this salad. It made a tasty weeknight dinner with lots of vegetables and was also good for leftovers for the next day's lunch.
The only adjustments I made was that I roasted the brussel sprouts instead of cooking them on the stovetop. I feel roasted them brings out the sweetness of them. I salted them while roasting with EVOO. Since I didn't have pistachios, I subbed almonds. I also roasted them along with the brussel sprouts. Great salad. I used left over chicken from the night before. Perfect way to use it up.