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🥗 Crispy Chicken Brussels Sprout Salad with Pine Nuts

351 kcal · 30 min · 4 servings

Ingredients

• 350 g fresh Brussels sprouts
• salt
• 150 g mixed leaf salad (e.g. arugula, Lollo Rosso, oak leaf lettuce)
• 4 tbsp pine nuts
• 600 g chicken breast fillet (kitchen-ready, skinless)
• pepper (from a mill)
• olive oil
• 2 tbsp light balsamic vinegar
• 0.5 tsp coarse-grain mustard
• 1 tsp liquid honey

Instructions

1. 1. Thoroughly wash the Brussels sprouts under running water.
2. 2. Remove the tough stems and separate the individual leaves from the core.
3. 3. Bring a pot of salted water to a boil.
4. 4. Add the Brussels sprout leaves to the boiling water and cook them for 3 to 4 minutes (this is called blanching).
5. 5. Drain the Brussels sprouts and rinse them immediately with cold water to stop the cooking process.
6. 6. Let the Brussels sprouts drain well in a colander.
7. 7. Rinse the salad leaves under running water.
8. 8. Remove any wilted or damaged leaves.
9. 9. Dry the salad leaves in a salad spinner or with a kitchen towel.
10. 10. Tear the salad leaves into bite-sized pieces.
11. 11. Heat a frying pan over medium-high heat.
12. 12. Add the pine nuts to the hot, oil-free pan.
13. 13. Toast the pine nuts until they are golden brown.
14. 14. Remove the pine nuts from the pan.
15. 15. Let the toasted pine nuts cool down on a plate.
16. 16. Rinse the chicken breast under running water.
17. 17. Pat the meat dry with kitchen paper.
18. 18. Season the chicken with salt and pepper.
19. 19. Heat 2 tablespoons of oil in the same pan you used to toast the pine nuts.
20. 20. Sear the chicken breast on all sides until golden brown.
21. 21. Reduce the heat to a low setting.
22. 22. Let the meat cook through until it is fully cooked inside.
23. 23. Remove the chicken breast from the pan.
24. 24. Let the meat cool down until it is lukewarm.
25. 25. Slice the cooled chicken into thin strips.
26. 26. Whisk the vinegar with the mustard and the honey in a small bowl.
27. 27. Stir 4 tablespoons of oil into the vinegar-mustard mixture.
28. 28. Season the vinaigrette finally with salt and pepper.
29. 29. Distribute the salad onto the plates.
30. 30. Place the chicken strips and the blanched Brussels sprout leaves on top of the salad.
31. 31. Drizzle the vinaigrette over the salad.
32. 32. Sprinkle the cooled pine nuts over the dish.
33. 33. Serve the salad immediately.

Nutrition per serving

• kcal: 351
• Protein: 43 g · Fett/Fat: 17 g · Carbs: 6 g