Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese. Source: EatingWell Magazine, January/February 2019

Advertisement

Ingredients

Directions

  • Whisk oil, vinegar, shallot, mustard, thyme and pepper in a large bowl. Add chicken, mushrooms, Brussels sprouts, arugula and celery; toss to coat. Sprinkle with Parmesan.

    Advertisement

Nutrition Facts

432 calories; 30.7 g total fat; 7.4 g saturated fat; 56 mg cholesterol; 533 mg sodium. 917 mg potassium; 15.4 g carbohydrates; 4.7 g fiber; 6 g sugar; 24.3 g protein; 4215 IU vitamin a iu; 58 mg vitamin c; 79 mcg folate; 318 mg calcium; 3 mg iron; 49 mg magnesium;

Reviews