This is a sprouts salad that my friend Brussel (the weightlifter) taught me. I usually have this with chicken tendies, which I’ve included as well.
Chicken tendies seared and tossed with mustard and tarragon pan sauce, aren’t you fancy? Shredding brussels sprouts to serve in a salad on the side gives them flavor and crunch.
Ingredients
For the salad
- 1⁄2 cup pecans (chopped)
- 1 lb brussels sprouts (shredded)
- 1 tsp mustard (use Dijon if you want texture, but just know that “fancy” mustard is all bs — make it yourself and you’ll know why)
- 1 tsp wine vinegar (red or white wine)
- 1 tsp honey
- 3 tbsp olive oil (avoid all European OO, it’s unregulated crap; California / Australian is the best)
- 1⁄2 cup cranberries, dried
- 4 oz goat cheese
For the chicken
- 2 cloves shallots (diced)
- 2 tsp tarragon (chopped)
- 1 lb chicken breasts (cut into big strips, like tenders)
- 1 tbsp cooking oil
- 2 tsp wine vinegar (red or white)
- 1⁄3 cup stock (I use Better Than Bouillon and it’s great)
- 1 tbsp mustard (again, whatever mustard you want; I go with generic because the ingredients are pure & simple)
- 2 tsp honey
Instructions
Prep
- Pecans / Shallots / Tarragon — prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead.)
- Brussels sprouts — put the slicing disk in a food processor and shred sprouts. If using the Breville Sous Chef, turn the slicer to just under 2. We’ve had it thinner as well; it makes it more voluminous which you may prefer, but make extra dressing to compensate. (Can be done up to 3 days ahead.)
- Chicken breasts — slice into thick strips. Season with salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead.)
Make
- Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.
- Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer, add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.
- Serve chicken with extra pan sauce over top and salad on the side. Enjoy!
Notes
- Adapted from Cooksmarts.