Warm Chicken and Brussels Sprout Salad with Bacon Vinaigrette
  • Prep time: 25 minutes
  • Calories: 650
Brussels sprouts are so much more versatile than you would imagine. Ditch the boring boiled version from your childhood and reinvent the humble sprout by preparing it with some crunchy greens, warm bacon vinaigrette and sliced chicken breast. What a great start to your week!
  • 2 of Chicken Breast
  • 150 g of Brussels Sprouts
  • 1 150g Pack of Middle Speck Bacon
  • 1 of Shallot
  • 2 Tsp of Dijon Mustard
  • 1 Tbsp of Apple Cider Vinegar
  • 1 of Baby Cos Lettuce
  • 120 g of Sugar Snap Peas
  • 1 of Lebanese Cucumber

Cook Chicken:

Preheat oven to 190°C. Pat chicken dry with paper towel and place on a lined baking tray. Drizzle with a little olive oil and season with salt and pepper. Cook chicken in oven for 15-20 minutes, until juices run clear when pierced with a knife.

Prepare Ingredients:

Meanwhile, peel and finely dice shallot. Trim and discard base of Brussels sprouts and cut into 5 mm slices. Snap the stems off sugar snap peas then pull and discard the tough string that runs the length of the pod. Separate lettuce leaves and cut cucumber in 1 cm dice. Cut bacon in half lengthwise and slice into 5 mm lardons (small strips).

Cook Bacon & Brussels Sprouts:

Heat a non-stick pan over medium high heat. Add bacon and cook for 5 minutes, until beginning to crisp. Transfer cooked bacon to a paper towel-lined plate. Place pan (with bacon drippings) back over high heat and add Brussels sprouts and sugar snap peas. Cook for 2-3 minutes, until bright green and seared.

Make Vinaigrette:

In a small bowl combine shallot, mustard and apple cider vinegar with cooked bacon and 2 Tbsp olive oil. Slice chicken.

You Plate It:

Combine lettuce leaves, cucumber, seared brussels sprouts and sugar snap peas in a salad bowl. Add bacon vinaigrette and sliced chicken, season with salt and pepper and toss well. Divide warm salad between plates. Enjoy!