Get all the flavors together with a chicken and Brussels sprouts salad. Salty, sweet, bitter, hearty and refreshing, all combined very well.
The main thing:
Other stuff:
Made by Véronique
Published at 2016-02-04, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 12-03-2021
View the original recipe via:
https://ohmydish.com/recipe/chicken-and-brussels-sprouts-salad
Clean the brussels sprouts. Fill the medium-sized pan with water and salt and cook the brussels sprouts for about 4 minutes, depending on 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.
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!
