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Instead of salad greens, this delicious salad uses shredded Brussels sprouts and broccoli stalks, which are full of good-for-you nutrients. The apples and grapes help balance the slightly bitter flavor from these veggies, while almonds add crunch and chicken adds muscle-building protein.

Nutrition information (per serving)

Calories: 504; total fat: 27g; saturated fat: 5g; protein: 27g; carbohydrates: 43g; sugar: 28g; fiber: 6g; cholesterol: 63mg; sodium: 477mg

Recipe and photo by Abbey Sharp, M.S. of Abbey’s Kitchen.

Makes 3 Servings
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Cook Time: 
For the dressing:
1/4 cup apple cider vinegar
1 Tbsp grainy mustard
2 Tbsp honey
1/4 cup olive oil
Salt and pepper, to taste
For the salad:
1 1/2 cup red Brussels sprouts, leaves removed
1 1/2 cups green Brussels sprouts, leaves removed
2 broccoli stalks, shaved thin with a mandolin
1 red apple, shaved thin with a mandolin
1 cup grapes, halved
3 Tbsp sliced almonds, toasted
2 Tbsp dried cherries
1/4 cup finely grated parmesan cheese, plus more for serving if desired
For the chicken:
1 tsp olive oil
2 skinless boneless chicken breasts
Salt and pepper
How to make it 

For the dressing:

Mix together ingredients in a bowl until emulsified.

For the salad:

Mix together ingredients in a large bowl.

For the chicken:

Preheat oven to 400°.

Heat a medium skillet over medium-high heat with olive oil. Season the chicken with salt and pepper, and place presentation-side down onto the pan. Cook for about 5 minutes, until nicely golden brown, and then transfer to the oven for about 8-9 minutes, or until the chicken registers 165°.

Remove the chicken, and allow to rest for 5 minutes, then slice into pieces.

Dress the salad with the vinaigrette, and divide between two plates. Top with the chicken breasts and additional parmesan if desired.