Brussel Sprouts and chicken salad in tangy dressing

I was always fascinated by these ‘little cabbages’ or Brussel sprouts whenever I saw these used in some show on TLC or masterchef. We don’t easily get these in India and I thought I’ll have to do with cabbage or lettuce in any recipe that had them. Last week I was looking around in westside gourmet store and I found these! (along with many other delightful stuff like fish pickle, lasagne sheets, iceberg lettuce, basil and lotus stem!) I picked them up instantly and tried recalling all the salad recipes I’d seen till then. Two days back , when I reached home from work, I found a chicken breast in my deep freezer. I had made chicken lasagne last week and saved some chicken for later use. Now was the time I said! I got out a few ingredients from the fridge, mixing n matching, and made a yummy salad. 

Time 15 mins

Serves 2

Ingredients

Boneless Chicken 150 gms (preferably chicken breast)

Brussel Sprouts 8-10 small pieces

Iceberg lettuce (or Chinese cabbage) 8-10 leaves

One small Capsicum

One large Onion

4-5 Garlic cloves

Salt to taste

Black pepper 1 tsp

Thyme and oregano ½ tsp

Extra Virgin Olive oil 2 tsp for dressing and 1 tbsp for chicken

Mustard 1 tsp

Apple cider vinegar 2 tsp ( If replace it with 2 tsp Mustard)

Honey 2 tsp

Directions

• Boil  2 cups water in a pan with a pinch of salt.
• Cut steps of the brussel sprouts and make a small incision on the back of them.
• Put them in boiling water and blanch for 3-4 mins on medoium heat. Do not over cook. Strain and wash again under cold water to stop cooking. Keep aside.
• Add 1 tbsp olive oil in a nonstick pan. Once hot, add 2 crushed garlic cloves and sprinkle some oregano and thyme.
• Keep the chicken breast between two kitchen towels and pound with a pestle or rolling pin to soften and thin the chicken.
• Cook chicken in the oil for 5 mins each side on medium heat.
• Sprinkle some salt on the chicken. Add 1 tbsp water to the pan and cover with a lid for 2 mins to soften the chicken.
• Meanwhile, chop the capsicum and onion into bite sized big pieces.
• Cut the brussel sprouts into, lengthwise.
• Take the chicken out and let it rest.
• Increase the heat, and once the pan and remaining oil is very hot, add remaining 2 crushed cloves of garlic, capsicum, onions and the brussel sprouts, cut side facing down.
• Saute for 2-3 mins and take out.
• Chop the chicken into small pieces.
• In a cup, mix together 1 tsp olive oil, mustard, vinegar, honey, salt and pepper. Dressing is ready!
• Tear the lettuce leaves by hand and place in a big bowl. Put the sauted veggies and chicken pieces on it and pour the dressing on top. Mix well using 2 big spoons or salad tongs.
• Serve in a bowl with freshly chopped mint.

 Awesome taste guaranteed!