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Strawberry Lemonade Brussel Sprout Salad
1.5 lbs brussels sprouts, half cut in half, half shredded
½ lb. Strawberries, sliced
2 Chicken Thighs or Breast , trimmed
1 TBS Feta & Herb Dipper
1 tsp Lime Fresco Sea Salt
1small shallot, halved
1TBS Honey Pecan Mustard (in store)
Black pepper
1/2 Cup Basil Olive Oil
Fresh Basil, Chiffonade
1½ oz Pecorino Sardo, sliced
⅓ cup sunflower seeds
Directions:
1. Marinade Chicken with 1/8 Cup Basil EVOO, 1/8 Cup Strawberry Lemonade
Balsamic, Feta & Dipper, and salt and pepper. Let sit for an hour or up to 24
hours.
2. Trim the sprouts, cutting a good ¼-inch off the bottom. Take half and cut in half,
set aside. Shred the remaining sprouts thinly, using a food processor fitted with
the slicing blade, or use a knife to halve them through the core, then thinly slice
them.
3. Toss the shredded sprouts with the lemon juice and ¼ teaspoon salt, and
massage with your hands to tenderize them. Set aside.
4. Finely mince half the shallot and mix with the remaining balsamic vinegar,
mustard, honey, ¼ teaspoon salt and a few grinds of pepper. While stirring,
slowly pour in 4 tablespoons oil, then drizzle the dressing onto the sprouts,
mixing thoroughly. Toss in the cheese and place in a serving bowl. Cover and
refrigerate while you make the rest!
5. Heat the oven to 375 degrees. Thinly slice the other half of the shallot, and on a
small baking sheet, combine the shallot with the reserved sprouts cut in half,
almonds, remaining 1 tablespoon oil and ¼ teaspoon salt. Toss to coat, then
roast, tossing once or twice until the sprouts begin to crisp and brown, 10 to 12
minutes.
6. Pan sear your chicken on a medium high pan, add a drizzle of oil and sear on
one side for 5-6 min, only flip if the bottom is golden brown. If it’s not golden
brown, cook for a min more. Flip and cook for 5 more minutes, making sure
chicken is cooked stick a thermometer and it should read 165 degrees. Set
on cutting board to rest.
7. Assemble salad, add to the cold brussels sprouts, fresh basil, and sunflower
seeds, place the hot ingredients on top of the salad and enjoy!
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