Brussels sprouts chicken caesar saladBy Chatelaine
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A new twist on a classic favourite, this caesar salad is crisp and fresh. Topped with warm chicken and bacon, it's also an incredibly satisfying weeknight meal.
- 5 cups thinly shredded brussels sprouts
- 1/4 cup grated parmesan
- 2 slices bacon , chopped
- 2 skinless, boneless chicken breasts
- 1/4 tsp salt
- fresh pepper
- 3 anchovy fillets
- 2 garlic cloves , minced
- 2 tbsp light mayonnaise
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup olive oil
- COMBINE anchovy fillets with garlic in a large bowl. Mash well with a fork. Whisk in light mayo, lemon juice and Dijon mustard. Gradually pour in olive oil while whisking. Add brussels sprouts and 1/4 cup grated parmesan. Toss well to coat.
- HEAT a large non-stick frying pan over medium. Cook bacon until crisp, 3 to 4 min. Transfer onto a paper-towel-lined plate. Cut chicken breasts in half horizontally and sprinkle with salt. Season with fresh pepper. Arrange chicken in pan. Cook until springy when pressed, about 4 min per side. Remove pan from heat and cover to keep warm.
- ASSEMBLE salad by distributing brussels sprouts among 4 plates. Top with sliced chicken and bacon.
Use a mandoline or the slicer attachment in your food processor to shred the brussels sprouts evenly.
Nutrition (per serving)
- 36 g,
- 12 g,
- 23 g,
- 5 g,
- 500 mg.
- Excellent source of
- vitamin B6
Modern chicken caesar salad
Pair it with: A crisp sauvignon.
Several thousand miles removed from the popular sauvignon blancs of New Zealand, this refreshingly green and vegetal example sits especially well with this take on Caesar salad.
Our pick: Fleur de Coucou Sauvignon, France, $13.