Warm Winter Salad Week: Brussels Sprouts Chicken Salad

C – I am not sure what it is about winter and wanting to eat salads.

For some strange reason, I really don’t like salads in the summer. Maybe it’s because the holidays are over now, and my body is finally saying lets eat healthier. Maybe it’s because I am just plain weird. Well at least I am craving warm salads instead of cold ones. (Sometimes I crave the cold ones too.)

This week I have been craving lots of warm salads. It was really easy to figure out what I wanted to share with you.

First off, Brussels Sprouts Chicken Salad.

I forget sometimes that Brussels sprouts are just small cabbage heads. I always want to cook them. But, I can actually eat them raw. With this warm salad, I used raw cabbage and warm roasted chicken to make a great salad. It was tasty. No mushy Brussels sprouts in the salad.

I really liked this salad. Warm, but not too warm. The Brussels sprouts gets slightly wilted because of the warm chicken. Not too wilted. There is still a crunch to them. The salad is really easy to eat, since the Brussels sprouts are chopped up. Not whole like you might expect.

I loved the tastes in this salad. You really can’t even tell it has Brussels sprouts, since they taste like cabbage. The sweet and sour of the honey mustard dressing really goes well with the roasted chicken and vegetables.

I loved the crunchy, tart and sweet counterpoint of the apples. The saltiness of the Parmesan cheese blended and made everything really come together.

Warm Winter Salad Week: Brussels Sprouts Chicken Salad

Recipe type: Mains

Author: Christina

Prep time: 20 mins

Total time: 20 mins

Serves: 4

Ingredients

1 pound Brussels sprouts, cleaned and shredded
2 cooked boneless skinless chicken breasts, cubed, heated until warm
1 Granny Smith apple, cut into matchstick-sized pieces
3 green onions, chopped
¾ cup Parmesan cheese, grated
½ cup toasted walnuts, chopped
4 Tbsp apple cider vinegar
2 tsp Dijon mustard
Salt and pepper to taste
1 Tbsp honey
6 Tbsp olive oil

Instructions

Place apple cider vinegar, Dijon mustard, honey, salt and pepper into a small bowl.
Drizzle in olive oil into the bowl while whisking. Adjust seasoning to taste. Set aside.
In a large bowl, place Brussels sprouts, chicken, apples, green onions, Parmesan and walnuts. Drizzle in dressing enough to coat the salad.
Mix well. Add more dressing as needed.
Serve.
Enjoy!

It was a great salad. I am kind of glad it’s winter and it’s Brussels sprouts season.