Brussels sprouts, apple, and grilled chicken salad

Portions:

2-4

Preparation:

10-15 minutes

Cooking:

15-20 minutes

crispy, flavorful, and full of character, this Brussels sprouts, apple, and grilled chicken salad transforms simple ingredients into a complete and balanced meal. The thinly sliced cabbage adds texture and freshness, the Quebec apples add a sweet and juicy touch, and the grilled chicken ties it all together with a warm and satisfying note. An extraordinary salad—perfect for lunch or dinner.

Ingredients

6 slices of bacon

2 Exceldor chicken breasts

10 ml (2 teaspoons) dried oregano

5 ml (1 teaspoon) smoked paprika

1 clove of garlic, finely chopped

About 20 Brussels sprouts, finely sliced with a mandolin

2 Quebec apples, cut into cubes

250 ml (1 cup) pomegranate arils

250 ml (1 cup) crumbled feta cheese

80 ml (⅓ cup) mayonnaise

30 ml (2 tablespoons) honey

60 ml (¼ cup) apple cider vinegar

15 ml (1 tablespoon) Dijon mustard

Salt and pepper to taste

Preparation

Preheat the oven to 425°F.
Place the bacon slices on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes, until crispy. Drain on paper towels, then crumble coarsely. Set aside.
Brush the chicken breasts with olive oil. Season with garlic, oregano, smoked paprika, salt, and pepper.
In a skillet over medium-high heat, add the chicken breasts and cook for 4-5 minutes on each side. Reduce the heat, cover, and cook for a few more minutes, until cooked through. Let rest for a few minutes, then cut into pieces.
In a bowl, combine the mayonnaise, honey, Dijon mustard, olive oil, and apple cider vinegar. Season with salt and pepper to taste.
In a large bowl, combine the Brussels sprouts, apples, pomegranate arils, and feta cheese. Add the chicken and crispy bacon. Pour in the dressing and toss gently to coat all the ingredients.

Tips and tricks

Choose a firm, slightly tart apple such as Cortland, Spartan, or Honeycrisp to add crunchy balance the slight bitterness of the Brussels sprouts.
Slice the Brussels sprouts very thinly (with a knife or mandolin) for a softer, more pleasant texture in salads.
Lightly massage the cabbage with a drizzle of oil or dressing to soften it and mellow its flavor.
Let the salad rest for 10 to 15 minutes before serving to allow the flavors to blend well.
Grill the chicken over medium heat and let it rest for a few minutes before slicing to retain all its juices.
Add roasted nuts or seeds for even more crunchy.

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