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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!