Roasted Brussels Sprouts and Chicken Salad with Balsamic Vinaigrette
This vibrant and flavorful salad features tender roasted Brussels sprouts, juicy shredded rotisserie chicken, and a tangy balsamic vinaigrette. Topped with crunchy pistachios, sweet dried cranberries, and optional creamy goat cheese, it's a delightful balance of textures and tastes.
Instructions
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1
In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallots, and cook and stir until browned and tender, about 10-12 minutes. Sprinkle with salt and drizzle with balsamic vinegar. Cook for 2-3 minutes, reducing the liquid and stirring to loosen any browned bits from the pan.
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2
In a large bowl, combine the shredded chicken, torn romaine, chopped red peppers, and chopped sun-dried tomatoes. Toss with the Brussels sprouts mixture and the balsamic vinaigrette. Top with the toasted pistachios and dried cranberries. Serve with crumbled fresh goat cheese, if desired.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
