1/2 pound of brussels sprouts (2-ish cups once sliced)
1/2 Granny Smith apple
1/2 cup quartered green grapes
1/2 cup chopped almonds
2 chicken breasts, chopped
1/2 white onion, finely diced
Cut the brussels sprouts in half and thinly slice. Do the same with the Granny Smith apple, slicing into matchsticks. The peel doesn’t bother me, so I keep it on. Grab a handful of grapes and quarter them, you should end up with about a half cup. Chop the half cup of almonds. Finely dice the white onion. Scallions would work too if you prefer a more mild onion flavor… though the white did not overpower.
I picked up a rotisserie chicken this week and used the thigh and leg meat in my Garden-Topped Portobellos. I was hoping to make a chicken salad with the breasts, so I’m high-fiving myself that I’ve actually kept to plan. Remove the breasts and chop into bite-sized pieces.
Whipping up the vinaigrette takes seconds. Add all ingredients to a small bowl and whisk until smooth. Pour over the salad and toss to bring together.
Clean, fresh and flavorful… and won’t get nasty if it sits in your fridge for a day. Great to-go lunch material!