Chopped Brussels Sprout Salad with Chicken and Walnuts

• cooked chicken, cubed or shredded↗1 cup
• sliced Brussels sprouts (for me it was about 20)4 cup
• walnuts↗0.5 cup
• Parmesan cheese↗0.25 cup
• chopped onion0.5 cup
• butter↗1 tablespoon
• juice of 1 orange↗1
• honey↗1 tablespoon
• olive oil↗2 tablespoon
• salt and pepper to taste

Step-by-step instructions

1. 1

   Prep the salad: Prepare the chicken. Prepare the Brussels sprouts by very thinly slicing them with a mandoline. In a food processor, pulse the walnuts a few times until chopped. Place in a small skillet over medium high heat with no oil or butter and toast until golden brown, stirring or shaking constantly.

2. 2

   Make the dressing: In the small skillet, saute the butter and onion over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor. Add the orange juice, honey, and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.

3. 3

   Place the Brussels sprouts in the empty sautéed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat. In a large bowl, toss the Brussels sprouts, walnuts, chicken, and Parmesan.

4. 4

   Toss the dressing and salad together. Serve warm or cold. If you plan to keep leftovers, keep the dressing separate.