I rely on this Paleo chicken salad recipe for an easy way to use up leftover roasted chicken from my weekly meal prep!
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, getting two meals from one $5 pre-cooked chicken. Remove the breasts and chop into bite-sized pieces. Combine all of these ingredients into a large bowl and gently toss the Brussels sprouts salad.
Whipping up the vinaigrette takes seconds. Add all ingredients to a small bowl and whisk until smooth. Pour over the Brussels sprouts 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!