Brussels Sprout Kale Salad with Chicken

Season the dressing with salt and pepper. In a large mixing bowl, toss the cooked quinoa, kale, Brussels sprouts and almonds together until combined. Add the dressing and cheese and toss lightly until coated; season with salt and pepper.

Total Time

30min

4.4

10 Ratings

Author: Just Jan's

Servings:

Ingredients

•

1 cup

Shredded Chicken

•

2 cups

Kale , shredded

•

2 cups

Brussels Sprouts , shredded

•

1/2 cup

Walnuts

•

4 Tbsp

Parmesan Cheese , grated

•

1/2 cup

Onions , chopped

•

3 Tbsp

Just Jan’s® Tangerine Marmalade

•

1 Tbsp

Unsalted Butter

•

2 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

Cooking Instructions

Shred the Brussels Sprouts (2 cups) . Shred the Kale (2 cups) .

Toast Walnuts (1/2 cup) at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.

Add Unsalted Butter (1 Tbsp) and Onions (1/2 cup) to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.

Add Just Jan’s® Tangerine Marmalade (3 Tbsp) and Olive Oil (2 Tbsp) and process until creamy. Add Salt (to taste) and Ground Black Pepper (to taste) . Set aside.

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.

Toss together the vegetables, Parmesan Cheese (4 Tbsp) , Shredded Chicken (1 cup) , walnuts and dressing. Serve warm or cold.

Nutrition Per Serving

CALORIES

324

FAT

22.4 g

PROTEIN

14.2 g

CARBS

19.7 g