Balsamic brussel sprout and chicken salad

Balsamic brussel sprout and chicken salad

I wanted to try a salad with brussel sprouts in place of the traditional lettuce. I have seen bags of shaved brussel sprouts in several stores, making this very easy. (You could, of course, cut up whole brussel sprouts. If using a mandolin, watch your fingers!) Having had brussel sprouts with balsamic vinegar, I immediately thought of a balsamic vinaigrette as the dressing. I made the same dressing I used for the beet salad.

For an additional vegetable both for variety in taste and for appearance, I chose radishes. Brussel sprouts are strongly flavored. I wanted something that could stand up and complement that.

Likewise, for the chicken I chose to use the thighs as being more full-flavored than the breasts. And a balsamic and honey sauce continued the tastes from the rest of the salad.

Balsamic brussel sprout and chicken salad

1 or 2 boneless skinless chicken thighs (depending on size and appetite)
olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey

shaved brussel sprouts
radishes, sliced

3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
fresh ground pepper

Heat olive oil in a pan. Cook the chicken thigh(s) until nicely browned and cooked through. Remove from pan and let it rest for a few minutes. Cut into bite-sized pieces. Put the chicken back in the pan with the balsamic vinegar and honey. Heat through, turning the chicken pieces so they are thoroughly coated with the balsamic and honey.

Combine shaved brussel sprouts with most of the sliced radishes. Shake in a small jar the oil, vinegar, honey, mustard, and pepper. Pour as much as desired over the brussel sprouts and radishes and toss to get everything coated with the dressing. Top the brussel sprouts with a few radish slices as a garnish, drizzling additional vinaigrette over the radishes. Add the chicken.

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