Chicken, Brussels Sprouts & Mushroom Salad

Chicken, Brussels Sprouts & Mushroom Salad

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From: EatingWell Magazine, January/February 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 6 tablespoons olive oil
  • 3 tablespoons red-wine vinegar
  • 1½ tablespoons minced shallot
  • 1 tablespoon Dijon mustard
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon ground pepper
  • 12 ounces shredded cooked chicken
  • 4 cups shaved fresh cremini mushrooms
  • 4 cups shaved Brussels sprouts
  • 4 cups packed baby arugula
  • 1 cup thinly diagonally sliced celery
  • 1 cup shaved Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. 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.

Nutrition information

  • Serving size: 2 cups
  • Per serving: 432 calories; 31 g fat(7 g sat); 5 g fiber; 15 g carbohydrates; 24 g protein; 79 mcg folate; 56 mg cholesterol; 6 g sugars; 0 g added sugars; 4,215 IU vitamin A; 58 mg vitamin C; 318 mg calcium; 3 mg iron; 533 mg sodium; 917 mg potassium
  • Nutrition Bonus: Vitamin C (97% daily value), Vitamin A (84% dv), Calcium (32% dv), Folate (20% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 4½ fat, 2½ vegetable, 1 lean protein, ½ high-fat protein

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