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Kale and Brussel Sprout Salad

Kale and Brussel Sprouts Salad

Kale and Brussel Sprouts Salad recipe has cranberries, walnuts, Chèvre, chicken and a simple lemon dill dressing. With some of the healthiest ingredients around, this salad is incredibly delicious and comforting.
Course Salad
Cuisine Lunch/Dinner
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Heather

Ingredients

For the Chicken

  • 2 large boneless and skinless chicken breasts *about 1 1/2 lbs
  • drizzle olive oil
  • salt & pepper

For the Salad

  • 1 lb brussels sprouts *cut into thin ribbons or shredded
  • 1 bunch kale *cut into ribbons (see notes above)
  • 1 cup sweetened dried cranberries *see recommendation in notes above
  • 1- 1 1/2 cups walnut halves
  • 5-6 oz chèvre (goat cheese) *crumbled

For the Dressing

  • 1/2 cup extra virgin olive oil
  • 1/3 cup freshly squeezed lemon juice *about 1-2 lemons
  • 2-3 cloves garlic *about 2 tbsp crushed or minced
  • 2 tsp dried dill
  • 1/4 tsp sea salt
  • pepper *to taste

Instructions

  1. Preheat oven to 350℉.

    Place chicken breasts in a baking pan and drizzle with olive oil. Sprinkle with desired amount of salt and pepper. 

    Bake for 30-35 mins or until reaching an internal temperature of 165℉.

  2. While the chicken is baking wash and prepare brussels sprouts by cutting them into small ribbons. Place cut veggies into large mixing bowl. 

    Once chicken is done remove from oven and immediately  & carefully cut into  strips. Place the hot chicken strips onto the cut veggies. Cover with plastic wrap and let sit for 10 mins while preparing dressing.

  3. Whisk together ingredients for dressing. Pour over cut veggies and chicken. Toss well

    Toss in walnuts, cranberries and chèvre. Serve immediately or refrigerate until ready to serve. 

Recipe Notes

*Please use as many organic ingredients as possible.*