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
Chicken & Brussels Sprouts Salad
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
Directions
- In a large skillet, heat oil over medium heat. Add Brussels sprouts and shallots; cook and stir until browned and tender, 10-12 minutes. Sprinkle with salt; drizzle with balsamic vinegar. Cook 2-3 minutes, reducing liquid and stirring to loosen browned bits from pan.
- Combine chicken, romaine, red pepper and sun-dried tomatoes. Toss with Brussels sprouts mixture and balsamic vinaigrette. Top with pistachios and dried cranberries; serve with goat cheese if desired.
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