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

Robin Bashinsky
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; total fat 30.7g 47% DV; saturated fat 7.4g; cholesterol 56mg 19% DV; sodium 533mg 21% DV; potassium 917mg 26% DV; carbohydrates 15.4g 5% DV; fiber 4.7g 19% DV; sugar 6g; protein 24.3g 49% DV; exchange other carbs 1; vitamin a iu 4215IU; vitamin c 58mg; folate 79mcg; calcium 318mg; iron 3mg; magnesium 49mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2020
oh my goodness this salad is AMAZING! I made without the chicken and didn't miss it at all! Read More