Recipe Library
Chicken, Brussels Sprouts & Mushroom Salad
Tender shreds of chicken mingle with crisp Brussels sprouts, earthy cremini mushrooms, peppery arugula, and bright celery, all bathed in a tangy red-wine vinaigrette. Shaved Parmesan melts into every bite, delivering a savory, satisfying crunch.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 8
Nutrition per Serving
- Calories
- 432
- Protein
- 24g
- Carbs
- 15g
- Fat
- 31g
- Fiber
- 5g
- Sugar
- 6g
- Sodium
- 533mg
Ingredients
- 6 tablespoons olive oil
- 3 tablespoons red-wine vinegar
- 1 1/2 tablespoons minced shallot
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon ground pepper
- 12 ounces shredded cooked chicken
- 4 cups shaved fresh cremini mushrooms
- 4 cups shaved Brussels sprouts
- 4 cups packed baby arugula
- 1 cup thinly diagonally sliced celery
- 1 cup shaved Parmesan cheese
Instructions
- Whisk oil, vinegar, shallot, mustard, thyme and pepper in a large bowl. Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Sprinkle with Parmesan.