Name: Brussels Sprout Salad with Roasted Chicken, Crisp Apple & Walnuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.34 kg Brussels sprouts; 6 sticks celery; 1.02 kg chicken breasts, boneless skinless; 3 Gala apples; 1 ½ small bunches green onions (scallions); 1 ½ medium heads napa cabbage; 1 cup walnuts; black pepper; extra virgin olive oil; honey; rice vinegar; salt; toasted sesame oil

Brussels Sprout Salad with Roasted Chicken, Crisp Apple & WalnutsBrussels Sprout Salad with Roasted Chicken, Crisp Apple & Walnuts — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.34 kg Brussels sprouts

6 sticks celery

1.02 kg chicken breasts, boneless skinless

3 Gala apples

1 ½ small bunches green onions (scallions)

1 ½ medium heads napa cabbage

1 cup walnuts

black pepper

extra virgin olive oil

honey

rice vinegar

salt

toasted sesame oil

Instructions

Preheat oven to 220°C (425°F).

Combine oils, vinegar, honey, salt, and pepper in a large bowl; whisk to combine the dressing.

Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets. Place in a baking dish, pour half of the dressing over the chicken and turn to coat.

Place chicken in the oven and bake, flipping once, until golden brown and cooked through, 17-22 minutes.

Meanwhile, wash and dry the fresh produce.

Halve the cabbage lengthwise, then cut out and discard the core; thinly slice crosswise and add to the large bowl with the remaining dressing.

Trim ends and thinly slice Brussels sprouts. Medium dice celery. Add both to the bowl.

Trim green onions and cut crosswise into ¼-inch pieces at an angle; add to the bowl. Toss to combine the salad.

Core and thinly slice apples.

Roughly chop walnuts.

Thinly slice chicken into strips.

To serve, divide salad between plates and top with apples, walnuts, and chicken. Enjoy!

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