Who’s ready for some greens?

After the holidays I was desperate for fresh light foods. I did not go overboard eating, but everything made always seems to be heavy that time of the year. Of course, a new year also calls for getting on the diet bandwagon. Diets do not work, healthy choices work. Some people are fortunate enough to adjust a few foods and they’re back on track with their healthy lifestyle. Going to the gym is not hard either, or just getting out of the chair and getting in 500 more steps than you did the day before is not hard. Food, that’s what’s hard!

Hopefully, sharing healthy recipes will inspire you to try new foods. With that said, brussel sprouts are not a vegetable people run too, but maybe I can help change that with this salad. I remember one and only one time mom made brussel sprouts for dinner, I’m not sure of the exact timeline, but I’m sure my sister Lisa and I sat at the dinner table for at least a hour after our parents were done eating. We were not to get up from the table, until we ate our brussel sprouts. We knew when Feefee and Tipy (our dogs) wouldn’t eat them, they were not good for us. Somehow we managed to get them hid in the trash while mom and dad went outside. Come to find out, they knew we threw them away, obviously we did not hide them as well as what we thought. This was back in the early 80’s, where more than likely the only way you had brussel sprouts was from the frozen food section, heat them up and oh they were horrible. Back to the salad, I used romaine and kale for the base of this salad with roasted brussel sprouts. This will be a easy salad with homemade balsamic honey vinaigrette.

If you’re not familiar with fresh brussel sprouts, peel off the outer layer of leaves or any with a spot. Slice in half from crown to base. Toss with olive oil, garlic and STH seasoning.

Place in oven at 400 degrees for 20 minutes, take a peek at them around 15 minutes to make sure they’re progressing. While the brussel sprouts are roasting slice your chicken breast in half and slightly pound to make thinner.

Use your air fryer and spray with a mist of avocado or olive oil. Sprinkle with STH seasoning on both sides. My air fryer is preprogrammed for chicken, 400 for 12 minutes. If you do not have the same I would check your chicken around 10 minutes. Once your chicken and brussel sprouts are baking, start with your romaine and kale. Besides having sharp knives in a kitchen, get a salad spinner, trust me.

For me, personally I always wash my produce, even if the bag says washed. Throw the greens in the salad spinner, it will dry your greens quickly. Next grab a pink lady apple or any apple of your choice, I just prefer the flavor of the pink lady with the brussel sprouts. Cut in half and make thin slices or you can chop into pieces, personal choice. For low sodium choices I tend to stay away from a lot of cheese, but come on, don’t deprive yourself, remember, everything in moderation. I like a Irish aged cheddar, you will not need a lot per salad. I shred around a tablespoon per salad. Here is the cheese I like, I’m here to tell you Aldis has a great variety of cheeses. I always check at Aldis first for cheese.

Remember I like to have Mason or Ball jars around, grab a pint size just so you have plenty of room to shake it up. For your dressing, you can use avocado or olive oil. I’ve been going back and forth, I have not decided which I prefer, or if I could choose, they both add a certain flavor to vinaigrette’s. You will want a couple of tablespoons of Balsamic vinegar, maybe 3 if you want more of a impact, but for this dish you will be pleasantly surprised of subtle flavor coming through for this salad that pairs wonderful with the brussel sprouts. I used 3 tablespoons of honey, if you can use local would be great and a few turns of fresh ground black pepper and a pinch of Real Salt.

Once combined in the jar, seal it with a lid and shake well.

After preparing everything, your brussel sprouts should be coming out of the oven. This should have also given you a few minutes of rest time for your chicken.

Prepare your salad with the brussel sprouts on a plate, place your sliced/diced apples next. Slice each half of a chicken breast and place on top of the greens, top with the cheese and vinaigrette.

Very simple and very easy, but the balsamic vinaigrette with honey pairs well with the brussel sprouts. I fell in love with the simplicity and flavors of this salad. To be honest, I may be indulging on the brussel sprouts, something I swear I can not believe I say.

Brussel Sprouts Chicken Salad with Balsamic Honey Vinaigrette

2 servings, it can be easily doubled

1 bunch Romaine Lettuce

2 cups chopped Kale

8-10 Brussel Sprouts

1 large Chicken breast

1 Pink Lady Apple

2 TBS Irish Cheddar Cheese

3 Garlic Cloves minced

STH Seasoning

Preheat oven to 400 degrees. Clean excess leaves off of brussel sprouts, slice in half toss with oil, minced garlic and STH seasoning. Place on parchment paper cut side down (optional) on sheet pan. Place in oven for 20 minutes. Slice chicken breast in half and pound to 1/2 inch thick. Spray with oil and sprinkle STH seasoning on both sides of each chicken breast. Chop romaine and add with chopped kale and clean and dry in salad spinner. Slice one apple into thin slices. ShredThe 2 tablespoons of cheese.

Balsamic Honey Vinaigrette

1/2 cup Avocado or Olive Oil

2 TBS Balsamic Vinegar

3 TBS Local Honey

1 pinch Real Salt

1/4 tsp Fresh Ground Black Pepper

Put all ingredients in a jar and shake until mixed.

Place all greens on plate, place apples on greens. Slice chicken on the vertical place on top of greens and apples, top with cheese and vinaigrette.

Any vinaigrette made with honey do not put in the refrigerator, it will cause your honey to crystallize. I would love to hear what you think of this salad. The balsamic vinaigrette keeps refreshing your palette with every bite. Do you have a favorite dressing?