Recipe: Brussels Sprouts, Chicken and Pecorino Winter Salad

Posted on Dec 1 2014 - 6:53pm by Samantha Clark
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Now here is a winter salad I can really get behind (I’m a MAJOR sprouts fan) and it’s super easy; perfect for the busiest time of year for all- Thanks M&S!

Ready in 30  minutes, Serves 6

Brussels Sprouts Chicken  Pecorino Winter Salad (3)Ingredients:

  • 1 tbsp olive oil
  • 2 garlic cloves, sliced
  • Pinch chilli flakes
  • 4 spring onions, sliced
  • 400g shredded sprouts or Brussels sprouts, trimmed and shredded
  • 1 rotisserie whole roast chicken
  • 25g blanched almonds, toasted and roughly chopped
  • 3 tbsp extra virgin olive oil
  • 1 tbsp white balsamic vinegar
  • 60g watercress
  • 25g pecorino, grated
  • handful fresh basil leaves, torn

 Method:

  1. Heat the olive oil in a large frying pan. Add the garlic, chilli flakes and spring onions, and cook over a medium heat for 1 minute. Add the sprouts and stir fry for 4-5 minutes, until just tender. Remove from the heat and set aside.
  2. Pull the meat from the chicken carcass and shred into bite-size pieces. Stir the chicken gently through the sprouts mixture, along with the almonds and some seasoning.
  3. Whisk together the extra virgin olive oil and balsamic vinegar, and drizzle over the chicken mixture. Add the watercress, mixing gently to combine. Transfer to a serving platter, then scatter over the pecorino and basil to serve.

Per serving:

356 calories, 25.4g fat (6.1g saturated), 5.5g carbohydrates, 3.3g sugar, 5.4g fibre, 26.3g protein, 0.98g salt

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