Ingredients
Salad
- 1 lb Chicken boneless, skinless
- 3 tbsp Olive oil
- 1 tbsp Worcestershire Sauce
- 1/2 tsp Lemon Zest freshly grated
- 1/4 tsp Each Salt and Pepper
- 1/4 tsp Dried Oregano
- 8 Baguette sliced into 1/2 inch thick
- 5 cups Brussels Sprouts BCFresh or other, shredded
- 4 Bacon light, thick slices, smoky, cooked and chopped
- 1/4 cup Parmesan Cheese grated
- Lemon Wedges
Caesar Dressing
- 1/4 cup Mayonnaise
- 2 tbsp Lemon Juice fresh
- 1 tbsp Extra Virgin Olive Oil
- 1 tsp Dijon mustard
- 2 Anchovies finely chopped
- 2 cloves Garlic minced
- 1/4 tsp Each Salt and Pepper
Instructions
- Preheat grill to medium heat; grease grate well. Toss chicken with 2 tbsp (30 mL) of the oil, Worcestershire sauce, lemon zest, salt, pepper and oregano; let marinate for 10 minutes.
- Grill chicken for 8 to 10 minutes per side or until cooked through and well-marked. Brush baguette slices with remaining oil; grill for 1 minute per side or until well-marked. Cut into quarters to make croutons.
- Caesar Dressing: Whisk together mayonnaise, lemon juice, oil, mustard, anchovies, garlic, salt and pepper until blended.
- Add Brussels sprouts to large bowl; toss with Caesar Dressing until well coated. Slice chicken; toss into salad along with bacon, croutons and Parmesan cheese. Serve with lemon wedges.
Estimated Cost Per Serving:
Nutrition Facts
Brussels Sprouts Chicken Caesar Salad
Per
203 g
Calories
200
% Daily Value*
Fat
8.5
g
13
%
Saturated Fat
0.5
g
3
%
Carbohydrates
9
g
3
%
Fibre
3
g
13
%
Sugars
2
g
2
%
Protein
24
g
48
%
Cholesterol
60
mg
20
%
Sodium
270
mg
12
%
Vitamin A
750
IU
15
%
Vitamin C
107.3
mg
130
%
Calcium
60
mg
6
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Make quick work of shredding Brussels sprouts in a food processor using the slicing blade attachment.
Recipe submitted by Half Your Plate Industry Partner BCFresh
