Recipe inspired from @halfbakedharvet Brussels Sprout and Prosciutto Salad! I switched out a few things to make this a bit more macro friendly, but still a crowd pleaser!
2 Tablespoon extra virgin olive oil
2 Tablespoon Dijon Mustard
1 clove garlic, minced
1 lemon, juiced
1/4 tsp salt
1/4 tsp freshly cracked black pepper
Dash of red pepper flakes (optional)
16 oz Chicken Breast
1/2 tbs extra virgin olive oil
4 cloves garlic
1/2 lemon juiced
Salt and pepper
1lb Brussel sprouts, shredded
7 oz tuscan kale, shredded
80g 50% Less Sugar Dried Cranberries
1 medium avocado, cubed
1 oz parmesan cheese, shaved
- Toss the chicken in with the olive oil, garlic, lemon juice, salt and pepper. Let marinate for at least 15 minutes. Grill for about 8 minutes per side depending on the thickness of your breast.
- To make the dressing, whisk/shake together all ingredients in a jar. Pour the dressing over the salad and massage into the shredded greens (I used a food processor to shred easily). Really spend a good 3-5 minutes massaging the dressing into the greens. This will help with the digestion of the raw kale and sprouts.
- Add the grilled chicken, cranberries and cheese – toss.
279 calories per serving
12 fat | 24 carb | 23 protein | 9 fiber
Search Rushing to the Kitchen Shredded brussel sprout salad on Myfitnesspal
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