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Chicken, Brussels Sprouts & Apple Salad with Toasted Walnuts & Cranberries.

  • 1 ½ lb
    Brussels sprouts
  • 1 ½ lb
    chicken breasts, boneless skinless
  • ¼ cup
    dried cranberries
  • 2
    Gala apples
  • 2
  • ½ cup
    apple cider vinegar
    black pepper
    Dijon mustard
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    1 ½ lb brussels sprouts
    2 Gala apples
  • 2
    Roughly chop the walnuts.
    ½ cup walnuts
  • 3
    Preheat a skillet over medium-high heat.
  • 4
    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.
    1 ½ lb chicken breasts, boneless skinless
    1 tbsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 5
    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.
  • 6
    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.
  • 7
    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.
  • 8
    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.
    2 shallots
  • 9
    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.
  • 10
    While the sprouts cook, quarter the apples lengthwise, then cut out the core and stem from each section; large dice the apples into ¾-inch cubes and transfer to the salad bowl.
  • 11
    Add the toasted walnuts and dried cranberries to the salad bowl.
    ¼ cup dried cranberries
  • 12
    In a small bowl, combine and whisk together olive oil, vinegar, honey, Dijon, salt, and pepper.
    6 tbsp extra virgin olive oil
    2 tbsp apple cider vinegar
    1 tsp honey
    1 tsp Dijon mustard
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    When cool enough to handle, large dice the chicken breasts into ¾-inch cubes. Add to the salad bowl.
  • 14
    Pour the dressing over the salad and toss to combine.
  • 15
    To serve, divide the salad between plates or bowls. Enjoy!