Instead of salad greens, this delicious salad uses shredded Brussels sprouts and broccoli stalks, which are full of good-for-you nutrients. The apples and grapes help balance the slightly bitter flavor from these veggies, while almonds add crunch and chicken adds muscle-building protein. Nutrition information (per serving) Calories: 504; total fat: 27g; saturated fat: 5g; protein: 27g; carbohydrates: 43g; sugar: 28g; fiber: 6g; cholesterol: 63mg; sodium: 477mg Recipe and photo by Abbey Sharp, M.S. of Abbey’s Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the dressing: 1/4 cup apple cider vinegar 1 Tbsp grainy mustard 2 Tbsp honey 1/4 cup olive oil Salt and pepper, to taste For the salad: 1 1/2 cup red Brussels sprouts, leaves removed 1 1/2 cups green Brussels sprouts, leaves removed 2 broccoli stalks, shaved thin with a mandolin 1 red apple, shaved thin with a mandolin 1 cup grapes, halved 3 Tbsp sliced almonds, toasted 2 Tbsp dried cherries 1/4 cup finely grated parmesan cheese, plus more for serving if desired For the chicken: 1 tsp olive oil 2 skinless boneless chicken breasts Salt and pepper
How to make it
For the dressing:Mix together ingredients in a bowl until emulsified. For the salad:Mix together ingredients in a large bowl. For the chicken:Preheat oven to 400°. Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°. Remove the chicken, and allow to rest for 5 minutes, then slice into pieces. Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Instead of salad greens, this delicious salad uses shredded Brussels sprouts and broccoli stalks, which are full of good-for-you nutrients. The apples and grapes help balance the slightly bitter flavor from these veggies, while almonds add crunch and chicken adds muscle-building protein.
Nutrition information (per serving)
Calories: 504; total fat: 27g; saturated fat: 5g; protein: 27g; carbohydrates: 43g; sugar: 28g; fiber: 6g; cholesterol: 63mg; sodium: 477mg
Recipe and photo by Abbey Sharp, M.S. of Abbey’s Kitchen.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 3 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the dressing: 1/4 cup apple cider vinegar 1 Tbsp grainy mustard 2 Tbsp honey 1/4 cup olive oil Salt and pepper, to taste For the salad: 1 1/2 cup red Brussels sprouts, leaves removed 1 1/2 cups green Brussels sprouts, leaves removed 2 broccoli stalks, shaved thin with a mandolin 1 red apple, shaved thin with a mandolin 1 cup grapes, halved 3 Tbsp sliced almonds, toasted 2 Tbsp dried cherries 1/4 cup finely grated parmesan cheese, plus more for serving if desired For the chicken: 1 tsp olive oil 2 skinless boneless chicken breasts Salt and pepper
How to make it
For the dressing:Mix together ingredients in a bowl until emulsified. For the salad:Mix together ingredients in a large bowl. For the chicken:Preheat oven to 400°. Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°. Remove the chicken, and allow to rest for 5 minutes, then slice into pieces. Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
Makes 3 servings
Prep time 20 min.
Cook time 15 min.
Ingredients
For the dressing: 1/4 cup apple cider vinegar 1 Tbsp grainy mustard 2 Tbsp honey 1/4 cup olive oil Salt and pepper, to taste For the salad: 1 1/2 cup red Brussels sprouts, leaves removed 1 1/2 cups green Brussels sprouts, leaves removed 2 broccoli stalks, shaved thin with a mandolin 1 red apple, shaved thin with a mandolin 1 cup grapes, halved 3 Tbsp sliced almonds, toasted 2 Tbsp dried cherries 1/4 cup finely grated parmesan cheese, plus more for serving if desired For the chicken: 1 tsp olive oil 2 skinless boneless chicken breasts Salt and pepper
How to make it
For the dressing:Mix together ingredients in a bowl until emulsified. For the salad:Mix together ingredients in a large bowl. For the chicken:Preheat oven to 400°. Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°. Remove the chicken, and allow to rest for 5 minutes, then slice into pieces. Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
Makes 3 servings
Prep time 20 min.
Cook time 15 min.
Prep time 20 min.
Cook time 15 min.
Prep time
20 min.
Cook time
15 min.
Ingredients
- For the dressing:
- 1/4 cup apple cider vinegar
- 1 Tbsp grainy mustard
- 2 Tbsp honey
- 1/4 cup olive oil
- Salt and pepper, to taste
- For the salad:
- 1 1/2 cup red Brussels sprouts, leaves removed
- 1 1/2 cups green Brussels sprouts, leaves removed
- 2 broccoli stalks, shaved thin with a mandolin
- 1 red apple, shaved thin with a mandolin
- 1 cup grapes, halved
- 3 Tbsp sliced almonds, toasted
- 2 Tbsp dried cherries
- 1/4 cup finely grated parmesan cheese, plus more for serving if desired
- For the chicken:
- 1 tsp olive oil
- 2 skinless boneless chicken breasts
- Salt and pepper
How to make it
For the dressing:Mix together ingredients in a bowl until emulsified. For the salad:Mix together ingredients in a large bowl. For the chicken:Preheat oven to 400°. Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°. Remove the chicken, and allow to rest for 5 minutes, then slice into pieces. Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
For the dressing:Mix together ingredients in a bowl until emulsified.
For the salad:Mix together ingredients in a large bowl.
For the chicken:Preheat oven to 400°.
Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°.
Remove the chicken, and allow to rest for 5 minutes, then slice into pieces.
Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More News
Highland Park 54 Year Old Is Among Best Scotch Releases of 2023
The Rambler 10 Oz Lowball From YETI is a Must Own
Best Bars in Mexico City for Low-key Cocktail Lounges and Mezcal Shrines
Class It Up With The International Mountains Whiskey Glasses
Best Beers You Should Be Drinking Now
Uncle Nearest Whiskey Lineup Is Rapidly Expanding
All Stories
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
More Videos
The MJ5: Tony Hawk on His Favorite Gear, Why He Always Carries His Board, and More
Here's the Difference Between Bourbon and Whiskey
Young Guns and a Supercharged Catamaran: U.S. SailGP Team Takes on New York City
