Paleo Ranch Chicken Salad with Smashed Brussels Sprouts

By January 28, 2020 No Comments
DifficultyBeginner

The trick to this chicken salad recipe is to use leftover veggies as a base! I love to make Brussels sprouts because those little ditties are not only healthy, but super filling. Make em' smashed (SO fun to do with your kids in the kitchen) and add them into a simple salad for lunch leftovers and you have another meal and no food is wasted.

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Yields4 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins
 1 lb Brussels sprouts, ends trimmed + loose leaves removedI save the loose leaves to pan-saute for a breakfast hash in the morning or shred for a raw salad!
 1 tbsp extra virgin olive oil, for cooking
 3 cups rotisserie chicken, skin removed + hand-shredded
 sea salt + pepper, to taste
For cooking the Brussels sprouts
1

Bring a large stock pot of water to a boil.
Boil the trimmed sprouts for 10-15 minutes until tender when forked.
Drain + rinse with cold water.

2

To smash: place the sprout over a paper towel, then top with a paper towel + use the back of a serving spoon to push down and smoosh while getting excess liquid out.

3

Roast in a 450-degree oven for 20-30 minutes; depending on the overall size of the sprouts.

To make the salad
4

While they are cooking, shred the chicken + place it in a medium bowl with the ranch. Add in the roasted sprouts + sprinkle with salt and pepper.

Ingredients

 1 lb Brussels sprouts, ends trimmed + loose leaves removedI save the loose leaves to pan-saute for a breakfast hash in the morning or shred for a raw salad!
 1 tbsp extra virgin olive oil, for cooking
 3 cups rotisserie chicken, skin removed + hand-shredded
 sea salt + pepper, to taste

Directions

For cooking the Brussels sprouts
1

Bring a large stock pot of water to a boil.
Boil the trimmed sprouts for 10-15 minutes until tender when forked.
Drain + rinse with cold water.

2

To smash: place the sprout over a paper towel, then top with a paper towel + use the back of a serving spoon to push down and smoosh while getting excess liquid out.

3

Roast in a 450-degree oven for 20-30 minutes; depending on the overall size of the sprouts.

To make the salad
4

While they are cooking, shred the chicken + place it in a medium bowl with the ranch. Add in the roasted sprouts + sprinkle with salt and pepper.

Paleo Ranch Chicken Salad with Smashed Brussels Sprouts

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