Chicken & Kale Brussels Sprouts Salad is my new favorite way to enjoy greens. The bright lemon dressing perfectly balances the slight bitterness of the kale, creating a fresh, flavorful bite. It’s easy to make, delicious, and packed with good for you foods.
I am new to being a kale fan in salads and soups. One of my kids favorites is my Kale Caesar Salad.
Kale and Brussels sprouts make a great salad because they’re hearty enough to hold up to bold dressings, yet still crisp and fresh. When thinly sliced, they have a perfect crunch that doesn’t wilt quickly, making the salad great for prepping ahead.
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They’re also packed with flavor and nutrients, and they pair beautifully with sweet, salty, and tangy add-ins like dried fruit, nuts, cheese, or a bright vinaigrette. Deliciously simple, satisfying, and anything but boring.
I love Brussels sprouts, but they have to be prepared a certain way. Finely shredded Brussels sprouts in salads, paired with delicious toppings or dressing, just creates I enjoy. Plus, it’s healthier that eating parmesan and garlic roasted Brussels which is my second favorite way of eating them.
I saw a recipe for Kale and Brussels Sprouts Salad. I love the idea and all of the ingredients, but when making it at home I wanted a little more kick and colorful addition, and some additional protein.
So that is what I did. With some garlic olive oil, grilled chicken and shredded carrots, this salad became the star of our dinner. While this would make a lovely side dish, sans the chicken. This salad can be served for dinner. I love the creaminess of the dressing, with the sweet touch of lemon, and the saltiness of the cheese.
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Chicken & Kale Brussels Sprouts Salad
Ingredients
- 1 bunch Tuscan kale center stems discarded
- 3 cups Brussels sprouts
- 2 large carrots
- 1 shallot
- 1 clove garlic
- 2 cups cooked chicken cubed or shredded
Lemon Dressing
- 2/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 2 tablespoons garlic oil
- 2 tablespoons Dijon mustard
- 1/2 cup pine nuts
- 1 cup finely grated Asiago cheese
- salt and pepper to taste
Instructions
- Shred Brussels sprouts and kale. I did this is my food processor. I did the Brussels sprouts first, then carrots, and then the kale with the shallot and garlic added into the processor. If you don’t have a food processor, then you can shred and thinly slice the vegetables with a knife.
- Combine in a salad bowl and set aside.
- In a small bowl, whisk together olive oil, garlic oil, mustard, and lemon juice. Add salt and pepper to taste. Add in cheese and pine nuts, and whisk together again.
- Drizzle dressing over the kale and Brussels Sprouts. Top with chicken and toss until dressing has evenly coated the entire salad.
- Serve immediately or let it stand for 10-15 minutes to let flavors spread through the salad.
Notes
This looks delicious! I have been wanting to try brussels sprout salad but Im worried about the taste, does it taste similar to how brussels sprouts taste when they are cooked?