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Brussels Sprout Salad with Roasted Chicken, Crisp Apple & Walnuts.

  • ¼ lb
    Brussels sprouts
  • 2 sticks
  • ¾ lb
    chicken breasts, boneless skinless
  • 1
    Gala apple
  • ½ small bunch
    green onions (scallions)
  • ½ medium head
    napa cabbage
  • ⅓ cup
    black pepper
    extra virgin olive oil
    rice vinegar
    toasted sesame oil
  • 1
    Preheat oven to 425°F.
  • 2
    Combine oils, vinegar, honey, salt, and pepper in a large bowl; whisk to combine the dressing.
    2 tbsp extra virgin olive oil
    1 tbsp toasted sesame oil
    2 tbsp rice vinegar
    1 tbsp honey
    1 tsp salt
    ½ tsp black pepper
  • 3
    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.
    ¾ lb chicken breasts, boneless skinless
  • 4
    Place chicken in the oven and bake, flipping once, until golden brown and cooked through, 15-20 minutes.
  • 5
    Meanwhile, wash and dry the fresh produce.
    ½ medium head napa cabbage
    ¼ lb brussels sprouts
    1 Gala apple
    2 sticks celery
    ½ small bunch green onions (scallions)
  • 6
    Halve the cabbage lengthwise, then cut out and discard the core; thinly slice crosswise and add to the large bowl with the remaining dressing.
  • 7
    Trim ends and thinly slice Brussels sprouts. Medium dice celery. Add both to the bowl.
  • 8
    Trim green onions and cut crosswise into ¼-inch pieces at an angle; add to the bowl. Toss to combine the salad.
  • 9
    Core and thinly slice apple.
  • 10
    Roughly chop walnuts.
    ⅓ cup walnuts
  • 11
    Thinly slice chicken into strips.
  • 12
    To serve, divide salad between plates and top with apples, walnuts, and chicken. Enjoy!