Name: Chicken, Brussels Sprouts & Apple Salad with Toasted Walnuts & Cranberries
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 1.02 kg chicken breasts, boneless skinless; 0.375 cup dried cranberries; 3 Gala apples; 3 shallots; ¾ cup walnuts; apple cider vinegar; black pepper; Dijon mustard; extra virgin olive oil; honey; salt

Chicken, Brussels Sprouts & Apple Salad with Toasted Walnuts & CranberriesChicken, Brussels Sprouts & Apple Salad with Toasted Walnuts & Cranberries — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

1.02 kg chicken breasts, boneless skinless

0.375 cup dried cranberries

3 Gala apples

3 shallots

¾ cup walnuts

apple cider vinegar

black pepper

Dijon mustard

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Roughly chop the walnuts.

Preheat a skillet over medium-high heat.

While the skillet heats up, pat the chicken breasts dry with paper towels and place on a plate; rub with olive oil and season generously with salt and pepper on both sides.

Add the walnuts to the skillet and toast, stirring frequently, until fragrant and lightly browned, 2 to 3 minutes. Transfer to a bowl. Wipe out the pan.

Once the walnuts have been transferred, reduce the heat to medium and place the chicken breasts in the skillet; cook until the chicken is golden brown and cooked through (check doneness with a thermometer or cut into the chicken with a knife), 6 to 8 minutes per side. Once done, transfer the chicken to plate.

While the chicken cooks, trim off and discard the stems ends of the Brussels sprouts, then remove the outer layer of leaves; halve the sprouts lengthwise, then thinly slice crosswise. Transfer to a large salad bowl.

Trim off and discard the ends of the shallots; peel and halve the shallots lengthwise, then thinly slice crosswise into half-rounds and add to the salad bowl.

Once the chicken has been transferred, add the Brussels sprouts and shallots to the skillet; cook, stirring frequently, until softened, 3 to 4 minutes. Once done, transfer back to the salad bowl.

While the sprouts cook, quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples into 2-cm cubes and transfer to the salad bowl.

Add the toasted walnuts and dried cranberries to the salad bowl.

In a small bowl, combine and whisk together olive oil, vinegar, honey, Dijon, salt, and pepper.

When cool enough to handle, large dice the chicken breasts into 2-cm cubes. Add to the salad bowl.

Pour the dressing over the salad and toss to combine.

To serve, divide the salad between plates or bowls. Enjoy!

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