Chicken and Brussels Salad


1/2 lb of brussels sprouts (about 2 cups once sliced)

1 granny smith apple, sliced into matchsticks

1⁄2 cup quartered green grapes

1⁄2 cup chopped almonds

1 cooked chicken breast or 3 thighs, chopped

1 large shallot, minced

1 lemon, juiced

1 orange, juiced

1/4 cup extra-virgin olive oil


Squeeze the juice of the lemon and orange into a small bowl with the shallot.

Pour the oil into the bowl in a steady stream, whisking to form an emulsion (it should appear more creamy and less transparent) and season with celtic sea salt and pepper. Set aside.

Using a mandoline or grater, shave the brussels sprouts (not including the steams) into thin slices to make a shredded/slaw texture.

In a large bowl, combine the brussels sprouts, apple, grapes, almonds, and chicken.

Add the citrus dressing and toss to combine.