Brussels sprouts chicken caesar salad

Prep 25 min
Total 35 min
Serves 4

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5 cups
thinly shredded brussels sprouts
1/4 cup
grated parmesan
2 slices
bacon, chopped
skinless, boneless chicken breasts
1/4 tsp
fresh pepper


garlic cloves, minced
2 tbsp
light mayonnaise
2 tbsp
1 tbsp
Dijon mustard
1/4 cup


  • COMBINE anchovy fillets with garlic in a large bowl. Mash well with a fork. Whisk in light mayo, lemon juice and Dijon mustard. Gradually pour in olive oil while whisking. Add brussels sprouts and 1/4 cup grated parmesan. Toss well to coat.
  • HEAT a large non-stick frying pan over medium. Cook bacon until crisp, 3 to 4 min. Transfer onto a paper-towel-lined plate. Cut chicken breasts in half horizontally and sprinkle with salt. Season with fresh pepper. Arrange chicken in pan. Cook until springy when pressed, about 4 min per side. Remove pan from heat and cover to keep warm.
  • ASSEMBLE salad by distributing brussels sprouts among 4 plates. Top with sliced chicken and bacon.


Calories 368, Protein 36 g, Carbohydrates 12 g, Fat 23 g, Fibre 5 g, Sodium 500 mg. Excellent source of vitamin B6

Prep tip

Use a mandoline or the slicer attachment in your food processor to shred the brussels sprouts evenly.

Wine pairing

Modern chicken caesar salad
Pair it with: A crisp sauvignon.
Several thousand miles removed from the popular sauvignon blancs of New Zealand, this refreshingly green and vegetal example sits especially well with this take on Caesar salad.

Our pick: Fleur de Coucou Sauvignon, France, $13.

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