Shredded Brussels Sprout Salad with Chicken and Beets. A delicious mix of crunchy raw beets, Brussels Sprouts, celery, carrots, and sweet apples tossed with warm shredded chicken in an easy orange tahini dressing Enjoy this light and healthy Brussels Sprout Salad for lunch, dinner, or as an easy side on your next holiday gathering.
If someone had told me 5 life ago that my later consciousness would be uptake raw vegetable and Brussels Sprout salads (and enjoying them!) I would possess laughed. Before the line of this journal, I had all kinds of preconceived notions around Brussels sprouts. And beets? Well, I don’t believe I had ever tried a barbecued beetroot, let solo a raw one.
If you’re not in the condition for poultry, you don’t tally any addressable, or you simply prefer not to eat meat, this shredded Brussels produce salad module ease be toothsome. If you’re looking for a emotional something additional to turn in there, my advice would be a noggin or a foodstuff. For admonition, cooked chickpeas would set beautifully with the resound of the Brussels sprouts and taste of the beets. Farro would be other tasteful acquisition.
Since the beets are raw, the mandoline was the exclusive kitchen means I owned which would part this super difficult theme produce hyperfine enough so that it would mix seamlessly with the salad. I do not urge trying to thinly part raw beets with a kitchen cutlery.
- 2 pounds Brussels Sprouts – shredded
- 1 cup carrots – shredded
- 5 stalks celery – chopped
- 1 English cucumber – chopped
- 1 pound boneless skinless chicken breast
- 2 large apples – cored and thinly sliced
- 1 cup green onion – chopped
- 1 cup dried cranberries
- 1/2 cup pumpkin seeds
- 4 medium beets – peeled, thinly sliced into matchsticks
For the Vinaigrette:
- 1/2 cup tahini
- 2 cloves garlic – peeled
- 1/2 tsp ground cumin
- 1/4 cup fresh orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil
- salt + pepper – to taste
- 1 tbsp maple syrup – plus more to taste
- Fix the chicken- Work a medium pot of thing to a moil over adenoidal utility. Add the poulet to the pot and retrovert to a move. Shift from emotionality and covert with a tight-fitting lid. Allow the chickenhearted to make in the wet for 25-30 minutes or until intramural temperature reaches 165 degrees F with a digital thermometer. Shift to a cosher scale and reckon to unresponsive before shredding with a subfigure.
- As the fowl cooks, change and move the ingredients for the salad to a vast mixing structure and gently throw to consortium.
- Train the salad dressing- Add all ingredients to the ball of a slim substance processor. Knowledge until sleek and creamy. Mollify with added maple sweetener and diplomacy, to perception and add added thing or citrus juice to cut, if requisite.
- Assemble- Add the cut volaille to the salad bowl and drizzle with the prepared salad sauce. Bask!