- 2 chicken filet
- 2 large handfuls of Brussels sprouts
- 1/2 an iceberg lettuce
- handful of cherry tomatoes
- handful of pecan nuts
- 1/2 pomegranate
- 5 blood oranges
- corn oil
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- large bowl
- small bowl + whisk
- medium-sized pan + skimmer
- medium-sized skillet
Preparation — 15 minutes
CLEAN the Brussels sprouts. FILL the medium-sized pan with water and salt and cook the Brussels sprouts for about 4 minutes, depending how crispy you like them. REMOVE the Brussels sprouts from the water using a skimmer and place them under running cold water to prevent them from becoming overcooked.
Use a sharp knife to trim as much of the orange peel and white skin (pith). Then cut the segments out, as close to the membrane as possible to create beautiful blood orange wedges. REPEAT for 3 blood oranges and use the rest of the oranges for the dressing. SQUEEZE the blood oranges and slowly drizzle in the corn oil. By doing this slowly and keep on whisking, the orange juice and corn oil will become a smooth mix. Season with pepper and salt.
CHOP the iceberg lettuce into thin strips, the cherry tomatoes and Brussels sprouts in halves and tap on the pomegranate so it will release the seeds.
REMOVE any excess fat and muscles from the chicken and SLICE the chicken into strips.
Putting the chicken and Brussels sprouts salad together — 5 minutes
In a large bowl, combine chopped iceberg lettuce, pomegranate seeds, blood orange segments, blood orange dressing, halved cherry tomatoes and Brussels sprouts. MIX well and divide over 4 plates.
HEAT a medium-sized skillet and add a little bit of oil. ADD the chicken strips and cook them on high heat for 4 to 5 minutes, depending on the size of the chicken strips. Season them with pepper and salt and immediately divide the cooked chicken strips over the salad and finish it off with pecan nuts. Enjoy!