Happy New Year! This time of year, the diet industry tells us we have to drink 3 smoothies per day, take a handful of supplements and spend all day at the gym to work off those yummy holiday meals we shared with family. The truth is, your body is a well-oiled natural detox machine! Feeding it veggies, especially cruciferous ones like brussel sprouts, can even give our liver a helpful boost! Enjoy this winter veggies salad and kick those detox supplements and diet plans to the curb.
|Cook Time||30 minutes|
- 2 chicken breasts
- ½ teaspoon olive oil
- 1 pound brussel sprouts whole or pre-shaved (I have found some at Trader Joe’s before)
- 1 granny smith apple
- ½ red onion
- 1 cup walnuts pecans, almonds or pistachios
- 1 teaspoon Dijon mustard
- 2 teaspoon maple syrup
- 3 tablespoon red wine vinegar
- 1 clove garlic minced
- ⅓ cup olive oil
- Salt and pepper
- Wash and pound out chicken breast until approx. ½ its original thickness. Add ½ tsp olive oil to skillet and sautee chicken until done. When done, slice into thin strips.
- Wash and trim brussel sprouts. Carefully slice brussel sprouts thinly using a very sharp knife or a mandolin, shred sprouts into very thin slices.
- Chop nuts. Heat another skillet over medium heat and toast your desired nuts until fragrant, about 2-2 minutes. Be careful not to burn!
- Combine mustard, syrup, vinegar, garlic, olive oil, salt and pepper. This works well in a mason jar so you can shake to combine the vinegar and oil.
- Chop apple and assemble salad in a large bowl. Drizzle on dressing and serve topped with chicken strips.
Recipe by Jennifer Schlub.
Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.
Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh