Brussel Sprout Spring Salad

Ingredients

• 8-10 Brussel Sprouts

• 6-8 Strawberries

• 2 Tbsp Chopped Red Onion

• 1 Avocado

• 4 Cups Kale (massaged in 1 Tbsp olive oil and 1 Tbsp lemon juice for best results)

• 1 Tbsp Sunflower Seeds

• 2 Tbsp Dried Cranberries

• 1 Tbsp Slivered Almonds

• Strawberry or Raspberry Walnut Vinaigrette (I buy a packaged one)

• 2 Cooked Chicken Breasts (I used pepper-glazed marinated chicken breasts, but if you just have plain ones put a little garlic salt, pepper, and lemon juice on them before cooking).

• 2 Tbsp of Olive Oil

• 1 Tbsp Lemon Juice

Instructions

Total Prep Time & Cook time: 40 minutes

Makes appx 4 servings

1. Pre-heat oven to 350 degrees Fahrenheit, place glazed or seasoned chicken into a baking dish and cook for 30-40 minutes (internal temp of 165 degrees F)

2. Chop off the nub of each Brussel sprout, and cut into quarters. I used a hand chopper to break down the quartered sprouts into smaller shreds. You could also use a food processor (pulsing until in large shreds).

3. Cut off the strawberry stems and then into quarters, dice the onion, and cut the avocado into slices.

4. Place Kale into a bowl with 1 Tbsp of olive oil and 1 Tbsp of lemon juice, massage gently into the kale to help soften the leaves.

5. Take bowl of shredded Brussel sprouts and mix in 1 Tbsp of olive oil, and a dash of salt and pepper.

6. Once chicken is cooked, take out of the oven and chop up.

7. In each serving bowl place 1 cup of massaged kale, 1/2 cup of shredded Brussel sprouts, 1/2 chicken breast, handful of strawberries, and then sprinkle with cranberries, almonds, sunflower seeds, and red onion. Place 1/4 of avocado on each bowl and drizzle with dressing.