Shaved Brussels Sprouts and Chicken Salad with Black Pepper-Mustard Dressing
Start to finish: 30 minutes
Servings: 4
For the dressing:
1/4 cup plain low-fat Greek yogurt
1/2 clove garlic, smashed or roughly chopped
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon water
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
For the salad:
1 Granny Smith apple, peeled, cored and diced
1 teaspoon lemon juice
1 pound Brussels sprouts, shaved or thinly sliced (about 5 cups)
1 pint grape tomatoes, halved
1/4 cup almonds, toasted and roughly chopped
1 boneless, skinless chicken breast, cooked and chopped or shredded (about 1 cup)
1 scallion, chopped
1 ounce Parmesan cheese, broken into shards
Lemon wedges, for serving
To make the dressing, in a blender combine all ingredients and blend until smooth. Set aside.
To prepare the salad, in a large serving bowl toss the diced apple with the lemon juice. Add the Brussels sprouts, tomatoes, almonds, chicken and scallion. Drizzle 1/4 cup of the dressing and toss well to coat. Top with Parmesan shards. Serve with the remaining dressing and lemon wedges on the side.
Nutrition information per serving: 280 calories; 120 calories from fat (43 percent of total calories); 14 g fat (2.5 g saturated; 0 g trans fats); 35 mg cholesterol; 23 g carbohydrate; 7 g fiber; 10 g sugar; 21 g protein; 400 mg sodium.
