These aren’t your momma’s Brussels sprouts. Long gone are the days of mushy, soggy, bland Brussels.
Surprisingly, Brussels sprouts make a great salad — they’re crunchy, flavorful, and super nutritious.
When paired with chicken, bacon, and a tangy lemon dressing, it turns lunch time into something you’ll look forward to.
Lemon Chicken Brussels Sprout Salad
- 4 slices bacon chopped
- 1 pound chicken breasts
- 1 pound Brussels sprouts cored and finely shredded
- 1/2 cup olive oil
- Juice and zest of 1 lemon
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Sea salt and fresh ground pepper to taste
Heat a skillet to medium heat and cook the bacon pieces until crisp. Remove with a slotted spoon, leaving the fat behind. Add the chicken and cook until browned and cooked through. Remove the chicken from the pan and let cool, then shred with two forks.
Put the sprouts in a bowl with the bacon. Add the chicken. Put the remaining ingredients in a jar and shake until well combined. Toss with the salad and serve.
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