Brussel Sprout Salad with Roasted Chicken & Grapes

Brussel Sprout Salad with Roasted Chicken & Grapes

Ingredients:

1/4 cup olive oil

juice of one lemon

zest of one lemon

1 1/2 cups shaved brussel sprouts

1 cup raw red walnuts or slivered toasted almonds

2 chicken breasts, cut into strips

2 cups red grapes

1 cup freshly grated parmesan (this part is key for creaminess)

2 tablespoons chives

kosher salt & fresh ground pepper

Directions:

1. Preheat oven to 425. If using whole brussel sprouts, wash and cut into thin slices, then add to mixing bowl. If using the pre sliced option like in photo, then just add immediately to mixing bowl.

2. Zest one lemon. Then squeeze juice of one lemon over brussels. Add olive oil and kosher salt and fresh ground pepper. Let sit aside and tenderize for 15-20 minutes.

3. While brussels are resting, wash grapes and dry well. Then, on foil lined baking sheet toss chicken tenders or breast slices and grapes with olive oil, kosher salt and pepper. Let this mixture roast for about 30-35 minutes until chicken is done and grapes have burst.

4. Once grapes and chicken are done, remove from oven. Set chicken on cutting board and chop into small pieces for salad. Immediately pour the grapes and all pan drippings onto the brussels and mix well. Add chicken and toss. Then add freshly grated parmesan cheese. Freshly grating the parmesan feels essential to this dish as the fresh creaminess is really nice next to the acidity. Then, add your red walnuts or toasted almond slivers. Top with chives. Enjoy!