Brussels Sprout Kale Salad with Chicken

11 INGREDIENTS • 6 STEPS • 30MINS

Brussels Sprout Kale Salad with Chicken

Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
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Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.
author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

30MINS

Total Time

Ingredients

Servings
4
us / metric
Shredded Chicken
1 cup
Shredded Chicken
Kale
2 cups
Kale, shredded
Brussels Sprouts
2 cups
Brussels Sprouts, shredded
Walnut
1/2 cup
Walnuts
Parmesan Cheese
4 Tbsp
Parmesan Cheese, grated
Onion
1/2 cup
Onions, chopped
Just Jan’s® Tangerine Marmalade
3 Tbsp
Just Jan’s® Tangerine Marmalade
Unsalted Butter
1 Tbsp
Unsalted Butter
Olive Oil
2 Tbsp
Olive Oil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
324
Fat
22.4 g
Protein
14.2 g
Carbs
19.7 g
Love This Recipe?
author_avatar
Just Jan's
I'm Jan, creator of Just Jan's spreads. All my recipes use my natural spreads.
https://www.justjans.com/

Cooking Instructions

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step 1
Shred the Brussels Sprouts (2 cups). Shred the Kale (2 cups).
step 1 Shred the Brussels Sprouts (2 cups). Shred the Kale (2 cups).
step 2
Toast Walnut (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
step 2 Toast Walnut (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
step 3
Add Unsalted Butter (1 Tbsp) and Onion (1/2 cup) to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.
step 4
Add Just Jan’s® Tangerine Marmalade (3 Tbsp) and Olive Oil (2 Tbsp) and process until creamy. Add Salt (to taste) and Ground Black Pepper (to taste). Set aside.
step 5
Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
step 5 Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
step 6
Toss together the vegetables, Parmesan Cheese (4 Tbsp), Shredded Chicken (1 cup), walnuts and dressing. Serve warm or cold.
step 6 Toss together the vegetables, Parmesan Cheese (4 Tbsp), Shredded Chicken (1 cup), walnuts and dressing. Serve warm or cold.

Tags

American
Gluten-Free
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Salad
Side Dish
Vegetables
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