Shredded Brussels Sprout Salad with Chicken and Beets
Shredded Brussels Sprout Salad with Chicken and Beets. A delicious mix of crunchy raw beets, Brussels Sprouts, celery, carrots, and sweet apples tossed with warm shredded chicken in a creamy tahini dressing. Enjoy this light and healthy Brussels Sprout Salad for lunch, dinner, or as an easy side on your next holiday gathering.
Cook the chicken- Bring a medium pot of water to a boil over high heat. Add the chicken to the pot and return to a boil. Remove from heat and cover with a tight-fitting lid. Allow the chicken to cook in the water for 25-30 minutes or until internal temperature reaches 165 degrees F with a digital thermometer. Remove to a clean plate and allow to cool before shredding with a fork.
As the chicken cooks, prepare and transfer the ingredients for the salad to a large mixing bowl and gently toss to combine.
Prepare the salad dressing- Add all ingredients to the bowl of a small food processor. Process until smooth and creamy. Season with additional maple syrup and salt, to taste and add additional water or orange juice to thin, if needed.
Assemble- Add the shredded chicken to the salad bowl and drizzle with the prepared salad dressing. Enjoy!