Rating: 5 stars
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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




Ingredient Checklist


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.


Nutrition Facts

2 cups
432 calories; protein 24.3g; carbohydrates 15.4g; dietary fiber 4.7g; sugars 5.8g; fat 30.7g; saturated fat 7.4g; cholesterol 55.6mg; vitamin a iu 4215.3IU; vitamin c 58.2mg; folate 79.4mcg; calcium 318.1mg; iron 2.7mg; magnesium 48.5mg; potassium 916.9mg; sodium 532.8mg.

4 1/2 fat, 2 1/2 vegetable, 1 lean protein, 1/2 high-fat protein