I haven’t always been a fan of brussels sprouts. In fact, I avoided them for a long, long time.
After realizing that Scott and so many others actually love them, I’ve tried to slowly introduce them into my meals and salads. After all, they’re wonderful for you and serve as an excellent source of nutrients including vitamin C, vitamin K, dietary fiber, potassium, omega-3, and more.
Despite my best efforts, I don’t like when brussels sprouts come out an overcooked, mushy mess … which is usually what happens when I try and cook them.
While dining out over the years, I have ordered plenty of brussels sprouts salads that I have really liked. My favorites always have one thing in common, and it’s that the sprouts are left raw and tossed into a flavorful dressing of some sort.
Keeping this all in mind, Scott searched a few brussels sprouts salad recipes and came up with a winner last week! It’s a great way to bring fresh, raw vegetables to dinner, that’s for sure.
This meal is one-dish, super lean, and packs a nutritional punch with chicken and vegetables!
There’s an option to add cayenne pepper, if you’re up for a kick of spice. We love the extra flavor around here, so we vote Team Cayenne all the way!
2 (8 oz.) boneless, skinless chicken breasts
3/4 tsp. salt
2 broccoli stems
2 tsp. olive oil
fresh juice from 1 lemon
1/4 tsp. black pepper, ground
3 cups thinly sliced Brussels sprouts (about 12 sprouts)
2 thinly sliced celery sticks
1/4 cup pumpkin seeds
1/4 cup fresh parsley, coarsely chopped
1/2 tsp. cayenne pepper (optional)
1 oz. Parmesan cheese, grated (optional)
prep and cook time: about 30 minutes
servings: about 4
1. Place chicken and 1/2 tsp. salt in a small saucepan. Cover with water, then bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes, or until chicken is fully cooked.
2. Drain chicken and run under cold water to cool. Let chicken cool completely, then set aside. Using 2 forks, shred into bit-size pieces.
3. Use a vegetable peeler to remove outer layer of broccoli stems. Continue peeling stems into long strips.
4. In a large bowl, whisk together oil, lemon juice, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/2 tsp. cayenne pepper (if desired). Add broccoli strips, Brussels sprouts, celery, hazelnuts, parsley, and chicken to bowl. Toss.
5. Serve and top with cheese (optional)!
Enjoy this salad on its own, or choose to top with a generous sprinkle of Parmesan cheese.
If it’s left up to me, there will always be an option for Parmesan …
So there you have it, a brussels sprouts salad perfect for the brussels sprouts skeptics out there.
Are you up for the brussels sprouts challenge?
Do you like the extra kick of spice?
(By the way, adding a pinch of cayenne pepper is one of my metabolism-boosting tips.)
I hope you enjoy the recipe as much as we do if you decide to give it a try!