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Ingredients
2 servings
1 headDino kale
8brussel sprouts
1 cupstrawberries
big, chopped
1shallot
0.5 blockmanchego cheese
¼ cupalmond slivers
toasted
5chicken thighs
grilled, or two chicken breasts, I love to use a rotisserie chicken for this
For the dressing
Instructions
Step 1
Thinly slice the Brussel sprouts and kale. Lay. It out on a baking sheet and drizzle with the olive oil and sprinkle with sea salt. Rub it in a bit and bake at 400 for 5-7 min. The edges should be a bit toasty and brown.
Step 2
For the dressing mix together the olive oregano, minced garlic, balsamic dressing. olive oil, maple syrup, Dijon, and sea salt. The dressing container I used is in my amazon storetront.
Step 3
Chop up your cooked chicken, strawberries, and thinly slice your shallots. Add the cooked brussel sprouts to a bowl with the chicken strawberries, shallots, and as much dressing as your heart desires (there should be some leftover though).
Step 4
Toss everything together and finish with lots of grated manchego and almond slivers.
Notes
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