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Chicken & Brussels Sprout Salad with Pecans and Pears Recipe

Chicken & Brussels Sprout Salad with Pecans and Pears recipe


This is a yummy salad with chicken, Brussels sprouts, pears, and pecans. It's mixed with a sweet and tangy dressing. You cook chicken and sprouts, then mix with nuts, fruit, and dressing.


1 lb Brussels sprouts
1 lb chicken breasts, boneless skinless
1/3 cup dried cherries
2 ripe pears
1/2 cup pecans
3 tbsp apple cider vinegar
1/4 tsp black pepper
1 tbsp Dijon mustard
1/4 cup extra virgin olive oil
2 tbsp maple syrup
1/2 tsp salt
1 tbsp fresh lemon juice


Wash and dry the fresh produce.
Preheat a skillet over medium-high heat.
Pat the chicken breasts dry with paper towels; rub with 1 tbsp olive oil and season with 1/4 tsp salt and 1/8 tsp black pepper on both sides.
Place the chicken in the skillet; cook until golden brown and cooked through, about 6-8 minutes per side. Transfer to a plate and let it cool.
Trim the ends of the Brussels sprouts, remove the outer leaves, halve them, and thinly slice. Place in a large salad bowl.
Add the pecans to the skillet and toast over medium heat until fragrant, about 2-3 minutes. Transfer to a bowl.
In the same skillet, add the Brussels sprouts; cook, stirring occasionally, until tender, about 4-5 minutes. Transfer to the salad bowl.
Core the pears and cut into 3/4-inch cubes. Add to the salad bowl along with the toasted pecans and dried cherries.
In a small bowl, whisk together 3 tbsp olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, and remaining salt and pepper to create the dressing.
Cut the cooled chicken into 3/4-inch cubes and add to the salad bowl.
Drizzle the dressing over the salad and gently toss to combine.
Serve the salad on plates or in bowls.

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