Once again, our dinner plans changed in the blink of an eye. This is twice in a week that my husband has changed our plans for dinner just as I am making the dinner. He HAD to go play golf, meaning there was no way we could cook what we were originally planning on cooking, which by the way, was what he suggested and wanted in the first place. ARRRRRGGGHHH!!!!! Oh well, I had a back up plan that I could easily put into place. I had made a Brussels sprouts salad to have as a side dish with our meal, but luckily I made enough that I could easily turn it into the meal itself. All I needed to do was to marinate a chicken breast and grill it up, and add it to the salad. So it wasn’t that big of deal, nor was it that much of an inconvenience, but it was a bit frustrating.
I discovered this Brussels sprouts salad a few years ago and have been making it ever since. It is tart and tangy, with just a hint of sweetness. It is a refreshing way to eat Brussels sprouts, especially on warmer days.
Brussels Sprouts Salad with Chicken
1 lb Brussels sprouts, ends removed and sliced very thin
1 apple, diced small
1 shallot, sliced very thin or 1/4 red onion, diced small or sliced very thin
6 green onions, sliced thin
4-5 pieces of cooked bacon, diced small
2 chicken breasts, cooked, sliced thin
Toss everything together, with the honey mustard dressing, except the chicken breast. Place the sliced chicken on top.
Honey Mustard Dressing
1 TBSP Dijon mustard
1 tsp black pepper
dash of salt
1-2 TBSP honey
3-4 TBSP white balsamic vinegar or apple cider vinegar
5-6 TBSP olive oil
Whisk everything together and toss with the salad.
This salad is ready to eat as is, or you can add a grilled chicken breast to make it more of a meal, like I did. I added dried cranberries to mine. My husband likes cheese in his salads, so I added some feta cheese to his. This paired just perfectly with a crisp, golden chardonnay and a bit of warmed bread dipped in olive oil mixed with garlic, pepper and balsamic vinegar. Delicious!