A brussels sprouts salad mixed with arugula salad and filled with cherry tomatoes, shredded carrots, and chicken. This salad is topped with fresh Parmesan cheese and a healthy low-fat creamy lemon dressing.
Brussels spouts – do you love em or hate them? Personally I love them. But I guess that may be a little bit obvious since I created a salad revolving around them.
But I really only like Brussels sprouts in a salad. Don’t love them cooked or steamed. I mean they are okay prepared differently, just not my favorite.
But for those of you that aren’t quite on board – this salad isn’t like Brussels spouts in your face.
They are very subtle. And mixed with lots of other lettuce.
So if you don’t love them, you should definitely give them a try in this salad. They are finely cut and mixed in well. Almost disguised for the non-lovers. But still present for the Brussels lovers.
Speaking of finely cut, I’ve found the best way to prepare these brussels sprouts in this salad is to thinly slice each brussels sprouts from one end to the next. Once they’ve been very thinly sliced, you can break them apart into layers with your hands and then fluff them up as you mix them in with the lettuce.
This salad is pretty simple. I tend to go way overboard on having like 18 million different additions to salads – nuts, fruits, veggies, more fruits, more veggies, cheese, more cheese. Oh and a few more nuts for good measure…
But this time – only cherry tomatoes (okay, okay, I did do two colors though!), shredded carrots, chicken, and Parmesan cheese. On top of a bed of finely chopped/shredded brussels sprouts mixed with arugula salad.
Which, by the way, feel free to switch up that lettuce to whichever kind of lettuce you want. Romaine or spinach or mixed greens…
This salad can be changed up a bit and customized just how you like it. Generally most salads can be, but I can give a few suggestions.
You can use just red cherry tomatoes instead of having both red and yellow. If you don’t like tomatoes you could use sweet peppers. And same with carrots – you could replace those with julienned sweet peppers.
You could add some nuts to this salad – walnuts I think go the best with the lettuce and dressing.
The chicken can be nixed completely if you want a vegetarian meal. You could also substitute tofu in it’s place if you want the added protein.
The possibilities are endless…
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- 1 pound (about 4-5 cups) shredded brussels sprouts
- 5 cups arugula or spring mix salad
- 2 large boneless skinless chicken breasts (plus olive oil, salt, pepper, and Mrs. Dash chicken grilling blends)
- 1 cup red cherry tomatoes
- 1 cup yellow cherry tomatoes
- 1 cup shredded carrots
- 3/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 tablespoon dijon mustard do not use regular mustard
- 1/3 cup grated Parmesan cheese
- 1/4 cup freshly squeezed lemon juice do not use from concentrate
- 1/4 cup + 1 tablespoon 0% plain Greek yogurt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
Finely chop the brussels sprouts. Using your hands separate and fluff them.
Mix the brussels sprouts and salad together,
Sprinkle both sides of the chicken breast with salt, pepper, and (if desired) Mrs. Dash chicken grilling blends to taste.
Lightly coat your skillet with 2 to 3 teaspoons olive oil.
Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 8 to 12 minutes.
As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
Remove the chicken, allow to cool, and chop. Add to the salad.
Halve the cherry and yellow tomatoes. Add the tomatoes and shredded carrots to the salad.
Lightly toss to combine ingredients.
Add up to one cup of Parmesan cheese or to the desired amount.
Combine all of the ingredients in a food processor or blender. Blend to combine.
Pour desired amounts over salad or toss with the salad before serving.
Store salad in the fridge in an airtight container.
Craving more salads?