This chicken brussels sprouts salad is an easy recipe that can be made ahead of time and eaten for lunch throughout the week!
This chicken brussels sprouts salad will quickly become your go-to lunch in these coming weeks. Trust me!
I made the “big announcement” yesterday, and that is that I’ve officially quit my whole30. I know, I KNOW. It was all I could talk about for a few weeks and I was genuinely so excited to be doing it again. The first time I did it I felt incredible—way better than I ever thought I would. But, this time around I’ve been feeling slightly unbalanced. Let me explain.
I’ve never believed that one diet fits all. Some people eat paleo and feel incredible while others do not, some people eat vegan/vegetarian/gluten free/keto/etc. and love the effects these diets have on their bodies. There are SO many different diets out there and I’m a firm believer that you have to do what works for YOU. Recently, I’d been feeling like I was consuming way too much meat and not enough carbs, which left me feeling a little unbalanced. I don’t feel like I needed that much protein and I do feel like carbs help me feel full. Again, this is just my experience.
So, I quit. It sounds easy, but I wrestled with it for a few days. I knew that if I stuck with it for the full 30 days that I’d feel the benefits of whole30, which for me is the ability to eat a meal without feeling like I need sugar afterward. But, the constant bloating and feeling of hunger just wasn’t sitting right with me, and I like to think I’m fairly in tune with my body, so that’s where I am right now. I’m back to eating bread and quinoa and not freaking out about one gram of sugar. AMEN to that.
Despite the fact that I’ve quit whole30, if you’re in the middle of yours, I encourage you to keep going if you’re feeling good! I’m still trying to focus on eating whole foods and reaching for fruit or a juice instead of something super sugar-y, and so far so good.
Well, now that you’re up to speed, let’s talk about this lunch recipe. I hate to say it, but this chicken Brussels sprouts salad is incredibly basic, but I think that’s what whole30 is all about: focusing on foods made with real ingredients. This recipe is made with cooked chicken and brussels sprouts, a cilantro-avocado dressing and a couple poached eggs.
Tip: this recipe tastes delightful with a little bit of hot sauce too (faves include Cholula and Siete “chipotle” sauce).
Whether you’re doing whole30 or not, this chicken Brussels sprouts salad will fill you up and make your tastebuds happy!Print
Chicken Brussels Sprouts Salad [whole30]
This chicken brussels sprouts salad can easily be made ahead of time and enjoyed for lunch throughout the week.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 2-3 1x
- Category: lunch
- Method: stovetop
- Cuisine: brussels sprouts
for the salad:
- 2 chicken breasts
- 1 lb. brussels sprouts, sliced
- 3 eggs, poached
- 1/4 cup dressing, or more (see below)
for the dressing:
- 1 avocado
- 1/2 cup cilantro
- 1/4 cup paleo mayonnaise
- 1 garlic clove
- 2 tbsp olive oil
- 1/2 cup water
- Salt and pepper to taste
- Start by boiling the chicken: place chicken in a large saucepan, fill it with water until the water covers the chicken by 2 inches, then bring it to a boil and boil for 15 minutes or until chicken is cooked. Then, shred the chicken.
- While the chicken is boiling, cook the brussels sprouts in a skillet with a bit of olive oil.
- Once chicken and sprouts are cooked, pour them into a bowl and stir to combine.
- Next, prepare the dressing: place all ingredients in a food processor and pulse until smooth. Pour some of the dressing over the salad and stir to combine.
- Last, poach (or soft boil) the eggs and add them to the salad.
- Optional: add a little bit of hot sauce for good measure.
*Salad should keep for up to 3 days in an air tight container in the refrigerator.
Keywords: chicken brussels sprouts, whole30 brussels sprouts