Burnt Brussel Sprout and Chicken Salad

By Merowyn
May 22, 2015
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Author Notes: Chicken salad but not as you know it.Merowyn

Serves: 2

  • 10 Brussel Sprouts cut in half
  • 2 pieces Sourdough Bread torn into crouton pieces
  • 1 Chicken Breast
  • handfuls Finely shaved Fennel
  • Fresh Dill
  • 1 tablespoon Capers
  • splashes Lemon
  • splashes Olive Oil
  • Sea Salt
  • A few Cucumber slices
  1. In a hot pan ad some oil and cook sprouts until slightly burnt, season. In the same pan add a little more oil, add the croutons and cook until golden.
  2. Baste chicken in a little oil and lemon juice. Heat a griddle pan and cook, when done shred chicken and set aside.
  3. To assemble salad add everything into a bowl or arrange on a plate. Dress with a drizzle of olive oil and a squeeze of lemon.

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