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Chicken-Brussels Sprouts Slaw

October 21, 2014 by Dawna Stone

In this delicious recipe, Brussels sprouts are thinly sliced and used like cabbage in coleslaw. The shredding blade of a food processor makes quick work of the carrots, but you can also use the large holes on a box grater.

Chicken-Brussels Sprouts Slaw
Servings
4
Servings
4
Chicken-Brussels Sprouts Slaw
Servings
4
Servings
4
Ingredients
  • 2cups skinned, shredded rotisserie chicken
  • 3/4pound Brussels sproutstrimmed and thinly sliced
  • 2 carrotsshredded
  • 2 scallionsthinly sliced
  • 1large Granny Smith or Fuji applecored, and cut into matchsticks
  • 1/3cup pomegranate seeds or juice-sweetened dried cherries
  • 1/2cup Maple-Hazelnut Vinaigrette(see below for dressing recipe)
Servings:
Instructions
  1. In a large bowl, toss together the chicken, Brussels sprouts, carrots, scallions, and apple.
  2. Divide the salad among 4 serving plates and sprinkle with the pomegranate seeds or cherries. Spoon on the dressing.
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Maple-Hazelnut Vinaigrette
Makes 1/2 cup.
Maple-Hazelnut Vinaigrette
Makes 1/2 cup.
Ingredients
  • 1/4cup hazelnuts
  • 3tablespoons hazelnut oil or extra-virgin olive oil
  • 2tablespoons apple cider vinegar
  • 2tablespoons pure maple syrup
  • 2teaspoons Dijon mustard
  • 1teaspoon grated lemon peel
  • 1 clove garlicchopped
  • 1/4teaspoon sea salt
  • 1/4 teaspoon Ground black pepper
Servings:
Instructions
  1. In a blender or food processor, combine the hazelnuts, oil, vinegar, maple syrup, mustard, lemon peel, garlic, salt and pepper. Blend or process just until coarse.
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Filed Under: Healthy You! Recipes

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