Warm Brussels Sprout & Chicken Salad

Warm Brussels Sprout & Chicken Salad


  • - 4 slices of Bacon
  • - 1 TBSP Butter
  • - 1/2 large Shallot, sliced
  • - 1 lb Brussels Sprouts, shredded
  • - Juice of 1/3 Lemon
  • - 1/4 cup Chicken Broth
  • - 1 TSP Sage-Salt mix (2/3 part dried Sage, 1/3 part Sea Salt mixed together)
  • - Pepper to taste
  • - 1 cup left-over Baked Chicken, shredded

  • Method:

      In a dutch oven over medium heat, cook bacon. Remove bacon from pan and alloe to cool. Once cooled, slice into bite sized pieces.

      Add butter to pan and allow to melt. Add shallot, Brussels sprouts, lemon juice, broth, sage-salt mix and pepper. Allow to cook for a few minutes until softened and broth reduces.

      Just before the dish is finished cooking, add sliced bacon and left-over chicken. Cook a few minutes longer, until chicken is heated through.