Brussels Sprouts Salad with Chicken

Google is your best friend when it comes to clean eating. Google some of your favorite ingredients followed by "clean" or "paleo" and see what comes up! That is how I found this one by Jesse Lane Lee from Clean Eating


1 6-oz boneless, skinless chicken breast

1 tbsp extra-virgin olive oil, divided

1/2 tsp garlic powder

1/4 tsp each sea salt and ground  black pepper, divided

4 cups trimmed and thinly sliced Brussels sprouts

2 Granny Smith apples, julienned (or chopped up)

1/2 red onion, thinly sliced

1 cup raw unsalted walnuts


1 cup full-fat sour cream (I substitute for Avocado Mayo)

1/3 cup finely chopped cucumber

1 clove garlic, minced

1/4 tsp sea salt

1/8 tsp ground black pepper


1. Preheat oven to 400°F. On a  parchment-lined baking sheet,  drizzle chicken with 1 tsp oil and  sprinkle with garlic powder and  1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking  for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining  2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken  and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices. 

2. Meanwhile, in a small bowl, whisk together all dressing ingredients. 

3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.

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