Shredded brussel sprout salad

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!

 

Ingredients 

Dressing

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)

 

Chicken 

16 oz Chicken Breast

1/2 tbs extra virgin olive oil

4 cloves garlic

1/2 lemon juiced

Salt and pepper

 

Salad

1lb Brussel sprouts, shredded

7 oz tuscan kale, shredded

80g 50% Less Sugar Dried Cranberries

1 medium avocado, cubed

1 oz parmesan cheese, shaved

 

Instructions

1. 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. 
2. 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.
3. Add the grilled chicken, cranberries and cheese – toss.
4. Enjoy!

 

Serves 6 

279 calories per serving 

12 fat | 24 carb | 23 protein | 9 fiber

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