Chopped Brussels Sprout Salad with Chicken and Walnuts
This Chopped Brussels Sprout Salad has chicken, toasted walnuts, and Parmesan with a homemade honey orange dressing. Super yummy!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked chicken, cubed or shredded
- 4 cups sliced Brussels sprouts (for me it was about 20)
- 1/2 cup walnuts
- 1/4 cup Parmesan cheese
- 1/2 cup chopped onion
- 1 tablespoon butter
- juice of 1 orange
- 1 tablespoon honey
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- 1
Prepare the chicken. Prepare the Brussels sprouts by very thinly slicing them with a mandoline. In a food processor, pulse the walnuts a few times until chopped. Place in a small skillet over medium high heat with no oil or butter and toast until golden brown, stirring or shaking constantly.
- 2
In the small skillet, saute the butter and onion over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor. Add the orange juice, honey, and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.
- 3
Place the Brussels sprouts in the empty sautéed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat. In a large bowl, toss the Brussels sprouts, walnuts, chicken, and Parmesan.
- 4
Toss the dressing and salad together. Serve warm or cold. If you plan to keep leftovers, keep the dressing separate.