Shredded Brussels Sprouts & Chicken Caesar Salad

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 12 oz Brussels sprouts

• Condiments

  • 1/2 cup Caesar salad dressing
  • 1/4 cup Capers

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 Parmesan cheese

Found on iowagirleats.com

Description

Ingredients

• 2 chicken breasts, pounded to an even thickness
• 1/2 - 3/4 cup Caesar Salad Dressing (see notes for what I used)
• salt and pepper
• 2 Tablespoons extra virgin olive oil
• 1/4 cup capers, drained then patted dry
• 12oz brussels sprouts, trimmed then thinly shredded
• freshly shredded parmesan cheese, optional

Directions

• Season chicken breasts with salt and pepper then place in a plastic bag with 2 Tablespoons Caesar Dressing. Squish to evenly coat then refrigerate for up to 8 hours. Heat extra virgin olive oil in a medium-sized skillet over medium-high heat then carefully add capers (be careful, they might splatter just a bit.) Pan fry until capers have blossomed and are crunchy, 1-2 minutes, gently shaking the pan to ensure they fry evenly. Remove capers to a paper-towel lined plate to drain then set aside. Turn heat down slightly then add marinated chicken to the skillet and saute until no longer pink in the center, 3-4 minutes a side. Chop when cool enough to handle. Toss shredded brussels sprouts with desired amount of Caesar Dressing then top with cooked chicken, crispy capers, and parmesan cheese, and then serve.