Chopped Brussels Sprout Salad with Chicken and Walnuts

• Gluten free

• Meat

  • 1 cup Chicken, cooked

• Produce

  • 4 cups Brussels sprouts
  • 1/2 cup Onion
  • 1 Orange, juice of

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 1 tbsp Butter
  • 1/4 cup Parmesan cheese

Found on pinchofyum.com

Description

Ingredients

• 1 cup cooked chicken, cubed or shredded
• 4 cups sliced Brussels sprouts (for me it was about 20)
• ½ cup walnuts
• ¼ cup Parmesan cheese
• ½ cup chopped onion
• 1 tablespoon butter
• juice of 1 orange
• 1 tablespoon honey
• 2 tablespoons olive oil
• salt and pepper to taste

Directions

• Prep the salad: Prepare the chicken. Prepare the Brussels sprouts by very thinly slicing them with a mandoline. In a food processor, pulse the walnuts a few times until chopped. Place in a small skillet over medium high heat with no oil or butter and toast until golden brown, stirring or shaking constantly.
• Make the dressing: In the small skillet, saute the butter and onion over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor. Add the orange juice, honey, and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.
• Place the Brussels sprouts in the empty sauteed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat. In a large bowl, toss the the Brussels sprouts, walnuts, chicken, and Parmesan.
• Toss the dressing and salad together. Serve warm or cold. If you plan to keep leftovers, keep the dressing separate.