Salad with chicken and Brussel sprouts 2 ways

I made roasted Brussel sprouts and it occurred to me that they might be an interesting addition to a salad. Having previously made a salad with shaved Brussel sprouts as the base in place of lettuce, I had the crazy idea of using raw shaved Brussel sprouts as the base for a salad to which I added roasted Brussel sprouts. Chicken thighs seemed like a good addition, with their more robust flavor compared to chicken breasts complementing the robust flavors of the raw and roasted Brussel sprouts. And for me the balsamic vinaigrette was the obvious dressing.

boneless chicken thighs
Brussel sprouts
small tomatoes, cut in half
olive oil

3 tablespoons olive oil
2 teaspoons balsamic vinegar
1 teaspoon honey
1/2 teaspoon Dijon mustard
1 clove garlic, minced
fresh ground pepper

Preheat the oven to 400 F. Remove the outer leaves and stems from the Brussel sprouts. Take 4 or 5 of the Brussel sprouts , depending on size and preference) and cut in half. Put a little olive oil in a small bowl, add the Brussel sprouts, and stir until the are well coated.

Cover a baking sheet with a piece of parchment paper. Spray with olive oil spray. Place the Brussel sprouts cut side down on the baking sheet. Spray the chicken thighs lightly with olive oil and place on the baking sheet. Place in the oven.

Check to see when the Brussel sprouts are roasted nicely and browned to your liking, perhaps 15 to 20 minutes, and remove. (I did 15 minutes.) Continue cooking the chicken if necessary until fully cooked with an internal temperature of 165 F., which was 25 minutes for me. Remove.

Shred some more of the Brussel sprouts, perhaps a half dozen or more. A mandolin makes this easy (but watch your fingers!), but you can use a knife instead. Place on the plate along with the tomatoes.

Mix the oil, vinegar, honey, mustard, garlic, and pepper for the vinaigrette. Spoon about half over the salad.

Slice the chicken and add to the salad along with the roasted Brussel sprouts. Spoon the remaining vinaigrette over the chicken and roasted Brussel sprouts.