Caesar Chicken Salad with Brussels Sprouts
This is a wonderful twist on chicken salad, and a great way to eat Brussels sprouts. Try this recipe out on a sprout hater and you may find that they come around.
1 lb. chicken breast, boiled, and shredded
1 lb. Brussels sprouts, halved
5 cloves garlic, cut in fourths
1 tbsp. olive oil
1 tsp. salt
1 tsp. black pepper
1 can garbanzo beans, rinsed and drained
¼ c. shaved parmesan cheese
1 c. creamy Caesar salad dressing
Boil and shred the chicken and place it in a large bowl to chill in the refrigerator.
To roast the garlic and Brussels sprouts, place them on a piece of tin foil, drizzle them with the olive oil and sprinkle them with the salt and pepper. Wrap them up in the foil, closing the seams tightly but leaving room inside. Roast them in the oven at 350 degrees, for thirty minutes. When they come out of the oven, place the foil packet in the fridge to chill for at least an hour.
Remove the sprouts and garlic from the foil and add them to the bowl with the chicken. Add the garbanzo beans, parmesan, and dressing and toss the salad until it is well combined. Enjoy!