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Paleo Ranch Chicken Salad with Smashed Brussels Sprouts

Yields4 ServingsPrep Time10 minsCook Time45 minsTotal Time55 mins

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.

 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
 ½ cup paleo ranch dressing
 1 tbsp hemp hearts, to top per serving when ready to eat
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.

Nutrition Facts

Serving Size 1/4 of the bowl

Servings 4


Amount Per Serving
Calories 359
% Daily Value *
Total Fat 20g31%
Total Carbohydrate 10g4%

Dietary Fiber 4g16%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.