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.
Servings: 6 servings
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!
Calories: 375kcal | Carbohydrates: 53g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 173mg | Potassium: 1328mg | Fiber: 11g | Sugar: 32g | Vitamin A: 5205IU | Vitamin C: 156mg | Calcium: 129mg | Iron: 3.6mg