Chicken & Kale Brussels Sprouts Salad
Chicken & Kale Brussels Sprouts Salad is my new favorite way to eat greens. The delicious lemon dressing tones down the bitterness of the kale perfectly.
- 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
- 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
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.
Calories: 520kcal | Carbohydrates: 11g | Protein: 22g | Fat: 44g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 393mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6045IU | Vitamin C: 70.4mg | Calcium: 265mg | Iron: 2.6mg