This is one of the easiest salads to pull together and a great way to get your veggies in. You can certainly buy a pound or so of brussel sprouts, wash them, trim the ends, and then shred or thinly slice them into ribbons for the salad. Or, you can take the easy way out, like we do, and buy a package of already shredded brussel sprouts that are readily available in most grocery stores. We usually get our at Trader Joes but have seen them at Albertsons, Stater Brothers, and Vons. The same goes for shredded kale. You can make your own, or you can buy the ready to go kind in a bag. Bonus points if you can find a bag that also has shredded cabbage and carrots. Again, we get ours at Trader Joes but these salad bags are available at most major grocery stores. As you may have come to know by now I am REALLY picky about dressings so I usually prefer to make my own so I’ve included the recipe I use. However, if you want to save time and you have a store brand you like that makes lemon poppyseed go ahead and use that. You do you!
Happy Cooking!
Chicken and Shaved Brussel Sprout Salad
Ingredients
- 1-1 1/2 lb boneless, skinless chicken thighs
- 6 cups shaved brussel sprouts See post for details
- 4 cups shredded kale mix See post for details
- 2 apples, cored and thinly sliced
- 2 ripe avocados, sliced
- 1 tsp paprika
- 1 tsp granulated garlic
- 1/2 tsp salt
- 1/2 tsp pepper
- lemon poppyseed dressing
Lemon Poppyseed Dressing
- 2/3 cup avocado oil or light olive oil don't use regular or extra virgin olive oil
- 1 large egg
- 1/3 cup + 1 TBSP plain greek yogurt
- 1/4 cup + 2 TBSP lemon juice
- 2 TBSP honey
- 2 tsp poppyseed
- 1 tsp salt
Instructions
- Preheat skillet over medium-high heat and add 1 TBSP avocado oil
- Combine paprika, granulated garlic, salt, and pepper and rub over both sides of the chicken thighs
- When the pan is hot, add the chicken thighs and cook 7-8 minutes per side until browned and cooked through
- Meanwhile, assemble the salad. Combine the shaved brussels and kale salad mix on a plate. Top with 1/2 an apple and 1/2 an avocado
- When chicken is cooked through remove from pan and allow to rest for 5 minutes before slicing and adding to the salad. Top with desired amount of lemon poppyseed dressing
Lemon Poppyseed Dressing
- Add oil to a wide mouth mason jar
- Crack an egg into the mason jar and let it settle into the bottom of the oil
- Place the blades of an immersion blender directly over top of the egg and blend on low, without moving, for 15 seconds to allow the egg and oil to emulsify
- After 15 seconds move the blender up and down to fully incorporate the oil
- Add remaining dressing ingredients and blend until smooth and fully combined
