Brussels sprouts are one of my husband’s favorite vegetables and I have to confess, they’re not one of mine.  Their cabbage-y smell when cooked, is just too much for me.  However, in this salad, the sprouts are left in their glorious, crunchy, raw state and paired with a no-fail Caesar vinaigrette.  The salad is then served over a grilled chicken breast for a super easy and delicious dinner.  Any extra vinaigrette can be stored in the refrigerator for up to a week.

DRESSING INGREDIENTS:

¼ C                                        non-fat Greek yogurt

½ C                                       non-fat or reduced fat mayonnaise

1 clove                               garlic minced

1 t                                         worcestershire

3 ea                                      anchovy filets or 1 T anchovy paste (or to taste)

¼  C                                      parmesan cheese, grated

1 ea                                      juice of 1 lemon

2 t                                         red wine vinegar

Pinch                                   cayenne pepper

Salt and freshly ground black pepper

                                                Water to thin if needed

CROUTON INGREDIENTS:

1 slice                                 whole wheat bread

1 T                                        olive oil

1 large clove                  garlic, minced

3 T                                         parsley, minced

SALAD INGREDIENTS:

2 #                                        brussels sprouts

¼ C                                        parmesan cheese, coarsely grated

6 ea                                      grilled boneless, skinless chicken breast

METHOD:

Prepare croutons. Process whole wheat bread in food processor fitted with metal blade until fine crumbs form. In small skillet, over medium heat, warm 1T olive oil.  Add garlic and bread crumbs.  Toast until crumbs are crispy and fragrant.  Remove from skillet and salt and pepper liberally.  Toss in chopped parsley. Set aside

Prepare Caesar Dressing:  Combine garlic, worcestershire, anchovy, parmesan, lemon juice, vinegar, and cayenne in the bowl of a food processor.  Process until well combined.  Add mayonnaise and yogurt and pulse gently.  Taste and adjust salt and pepper.  Add a little water if dressing seems too thick.  Dressing may be prepared in advance and stored in the refrigerator.

Prepare the sprouts.  Trim the rough ends off the sprouts and carefully remove outer leaves.  Shave remaining inner bulb into thin ribbons.  Alternately you can use a food processor to shred sprouts. Combine brussles sprouts and remaining parmesan cheese in a mixing bowl.  Lightly toss with ¼ of the  prepared Caesar vinaigrette.  Add additional dressing as needed. *Take care not to overdress the salad.  Serve the salad on top of grilled chicken breast topped with seasoned breadcrumb croutons.

Serves 6

Facebook

Twitter

Pinterest

email