Serves 4
45 min
Chopped Brussels Sprout Salad with Chicken and Walnuts
Recipe GLPR324e26a0b4ca13
A vibrant, warm salad combining thinly sliced Brussels sprouts with tender cooked chicken, toasted walnuts, and crispy caramelized onions, dressed with a smooth honey-orange vinaigrette and topped with Parmesan cheese. Serve warm or cold for a satisfying lunch or light dinner.
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Ingredients
4 cups Brussels sprouts, thinly sliced
½ cup Walnuts, chopped
1 cup Cooked chicken, cubed or shredded
1 tablespoon Unsalted butter
½ cup Yellow onion, chopped
1 fluid ounce Fresh orange juice
1 tablespoon Honey
2 tablespoons Extra-virgin olive oil
¼ cup Parmesan cheese, finely grated
Sea salt and freshly ground black pepper to taste
Directions
Ensure the chicken is fully cooked to a safe internal temperature of 165°F, then cube or shred and set aside. Using a mandoline or very sharp knife, slice the Brussels sprouts as thinly as possible and set aside. Pulse the walnuts in a food processor a few times until they are broken into coarse, bite-sized pieces.
Place the chopped walnuts in a small skillet over medium-high heat with no oil or butter. Toast them, stirring or shaking the pan constantly, until they turn golden brown and become fragrant, about 3-4 minutes. Transfer to a plate and set aside.
In the same skillet, add the butter and chopped onion over medium-high heat. Sauté, stirring occasionally, until the onions become deeply golden brown and caramelized, about 5-6 minutes. Be careful not to burn them.
Transfer the caramelized onions to a food processor. Add the fresh orange juice, honey, and olive oil. Blend until the mixture is smooth and creamy. Season generously with salt and pepper to taste.
Return the empty skillet to high heat and add the sliced Brussels sprouts. Stir constantly for 1-2 minutes until the sprouts become bright green and aromatic, releasing their fresh, slightly sweet smell. Do not overcook—they should remain crisp-tender.
Remove the skillet from heat. Transfer the warm Brussels sprouts to a large bowl. Add the shredded or cubed chicken, toasted walnuts, and grated Parmesan cheese.
Pour the honey-orange dressing over the salad and toss everything together until well combined and evenly coated. Taste and adjust seasonings with additional salt and pepper as needed.
Serve the salad warm, at room temperature, or chilled. If storing leftovers, keep the dressing separate and combine only when ready to serve to maintain the texture of the salad.
