Balsamic Grilled Chicken & Goat Cheese Salad with Fried Brussel Sprouts

ACTIVE TIME: 5 MIN. I COOK TIME: 35 MIN. I SERVES: 2-3

Ingredients:

Dressing

  • 3 tablespoons of extra-virgin olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of honey
  • 1 small shallot, minced
  • 2 cloves of garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt & pepper to taste

Chicken

  • ~ 1 lbs. Chicken tenderloins
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1 teaspoon ground black pepper

Salad

  • 1/2 of a small red onion, thinly sliced
  • 1 handful of almonds, roughly chopped
  • 50/50 Spring and Spinach salad mix
  • Goat cheese
  • Spicy Maple Brussel Sprouts

Instructions:

  1. Make the dressing first by adding all of the ingredients in a jar and shake to combine. Set aside.
  2. Marinate chicken in spices, oil and balsamic vinegar for at least 10 minutes.
  3. Preheat grill to 350°.
  4. Cook chicken for 6-8 minutes on each side or until the internal temperate reaches 165°. When done, set aside to cool.
  5. Start the Brussel sprouts while the chicken is cooking.
  6. Once the chicken and Brussel sprouts are done, assemble the salad by starting with a generous layer of spinach and spring mix. Add sliced red onions, chopped almonds and crumbled goat cheese. Top with crispy Brussels and grilled chicken, finishing with a drizzle of dressing.
  7. Serve immediately.

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