Chicken and Shredded Brussels Sprouts Salad
Servings
2Serving size
about 3 cupsThis recipe can be multiplied and keeps well for about 48 hours in the refrigerator.
Ingredients
| 1 lb. Brussels sprouts, raw (thinly sliced) |
| 2 cup Water |
| 4 tsp. Olive oil (divided) |
| 2 Tbsp Pine nuts |
| 1 medium ear Corn, sweet, yellow, raw (cut kernels from cob) |
| 8 ounces Boneless, skinless chicken thighs |
| 2 tsp. Coarse ground mustard |
| 1 Tbsp White wine vinegar |
| 1/4 cup Reduced fat sour cream |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/8 tsp., ground Dried tarragon |
Instructions
Add the shredded Brussels sprouts to the steamer basket and place the pan over high heat.
Steam the Brussels sprouts for ten minutes.
Toss at least once so that they are well mixed and cook evenly.
Remove to a large bowl and toss. Place in the refrigerator.
Place a large skillet over medium high heat and add 1 teaspoon olive oil.
Add the pine nuts and cook for about 2 minutes, tossing frequently.
Add the corn kernels and cook for about 7 minutes, tossing frequently.
Remove the pine nuts and corn and add them to the bowl with the Brussels sprouts.
Place another teaspoon of olive oil in the pan and add the chicken.
Cook for about 10 minutes and turn.
Cook for another 8 to 10 minutes until done.
Remove from the pan and cut into 1 inch cubes. Place in the refrigerator to chill.
Mix together the remaining 2 teaspoons olive oil with the mustard, vinegar, sour cream, salt, pepper, and tarragon. Chill.
When all the ingredients are chilled, fold together until well blended and serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
If you don’t really care for Brussels sprouts, try this technique of shredding them and steaming. They lose a lot of their bitterness and are sweet. This makes them a great base for salads. You can use almost any variation with this. Salmon or shrimp would work great. Peas or garbanzos instead of corn. Almonds instead of pine nuts. That’s the great thing about recipes. Once you have the building blocks you can tailor them to your own taste.