Brussels Sprout Kale Salad with Chicken

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

125 g

Shredded Chicken

50 g

Kale , shredded

180 g

Brussels Sprouts , shredded

60 g

Walnuts

20 g

Parmesan Cheese , grated

75 g

Onions , chopped

60 g

Just Jan’s® Tangerine Marmalade

15 g

Unsalted Butter

30 mL

Olive Oil

to taste

Salt

to taste

Ground Black Pepper

Cooking Instructions

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Step 1

Shred the Brussels Sprouts (180 g) . Shred the Kale (50 g) .

Step 2

Toast Walnuts (60 g) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.

Step 3

Add Unsalted Butter (15 g) and Onions (75 g) to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.

Step 4

Add Just Jan’s® Tangerine Marmalade (60 g) and Olive Oil (30 mL) and process until creamy. Add Salt (to taste) and Ground Black Pepper (to taste) . Set aside.

Step 5

Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.

Step 6

Toss together the vegetables, Parmesan Cheese (20 g) , Shredded Chicken (125 g) , walnuts and dressing. Serve warm or cold.