Chicken & Shredded Brussels Sprout Salad with Bacon Vinaigrette

The key to this chicken salad is the homemade bacon dressing, which is made directly in the pan used to cook the bacon. Brussels sprouts are tossed with the dressing in the warm pan, allowing the residual heat to gently wilt the shredded sprouts.

Prep Time:
40 mins
Total Time:
40 mins
8 cups


  • 4 slices center-cut bacon (1 ounce)

  • 2 tablespoons extra-virgin olive oil

  • 1 large shallot, minced (1/4 cup)

  • 2 tablespoons red-wine vinegar

  • 1 teaspoon honey

  • ½ teaspoon Dijon mustard

  • ½ teaspoon salt

  • ½ teaspoon ground pepper

  • 1 pound Brussels sprouts, trimmed and shredded (6 cups; see Tip)

  • 2 medium Fuji apples, thinly sliced

  • 2 cups shredded cooked chicken breast (12 ounces)


  1. Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.

  2. Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.

  3. Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.

  4. Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.


Tip: To shred Brussels sprouts, first use a knife to cut off any woody stems. Then use the knife or the slicing attachment of a food processor to shred the sprouts (see below). To simplify, purchase sliced Brussels sprouts from the produce section.

• To use a chef's knife: Slice Brussels sprouts in half vertically. Place cut-side down on a cutting board and thinly slice. Separate slices into shreds.

• To use a food processor: Fit a food processor with a slicing blade and, with the motor running, drop the sprouts through the food chute. Separate slices into shreds, if needed.

Nutrition Facts (per serving)

357 Calories
12g Fat
28g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 357
% Daily Value *
Total Carbohydrate 28g 10%
Dietary Fiber 7g 24%
Total Sugars 16g
Protein 34g 68%
Total Fat 12g 16%
Saturated Fat 3g 14%
Cholesterol 75mg 25%
Vitamin A 911IU 18%
Vitamin C 100mg 111%
Folate 80mcg 20%
Sodium 515mg 22%
Calcium 73mg 6%
Iron 3mg 16%
Magnesium 61mg 15%
Potassium 856mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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