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Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:4Yield:8 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4slicescenter-cut bacon (1 ounce)2tablespoonsextra-virgin olive oil1largeshallot, minced (1/4 cup)2tablespoonsred-wine vinegar1teaspoonhoney½teaspoonDijon mustard½teaspoonsalt½teaspoonground pepper1poundBrussels sprouts, trimmed and shredded (6 cups; see Tip)2mediumFuji apples, thinly sliced2cupsshredded cooked chicken breast (12 ounces)
Cook Mode(Keep screen awake)
Ingredients
4slicescenter-cut bacon (1 ounce)
2tablespoonsextra-virgin olive oil
1largeshallot, minced (1/4 cup)
2tablespoonsred-wine vinegar
1teaspoonhoney
½teaspoonDijon mustard
½teaspoonsalt
½teaspoonground pepper
1poundBrussels sprouts, trimmed and shredded (6 cups; see Tip)
2mediumFuji apples, thinly sliced
2cupsshredded cooked chicken breast (12 ounces)
DirectionsCook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.TipsTip: To shred Brussels sprouts, first use a knife to cut off any woody stems. Then use the knife or the slicing attachment of a food processor to shred the sprouts (see below). To simplify, purchase sliced Brussels sprouts from the produce section.• To use a chef’s knife: Slice Brussels sprouts in half vertically. Place cut-side down on a cutting board and thinly slice. Separate slices into shreds.• To use a food processor: Fit a food processor with a slicing blade and, with the motor running, drop the sprouts through the food chute. Separate slices into shreds, if needed.Originally appeared: Diabetic Living Magazine, Winter 2019
Directions
Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.TipsTip: To shred Brussels sprouts, first use a knife to cut off any woody stems. Then use the knife or the slicing attachment of a food processor to shred the sprouts (see below). To simplify, purchase sliced Brussels sprouts from the produce section.• To use a chef’s knife: Slice Brussels sprouts in half vertically. Place cut-side down on a cutting board and thinly slice. Separate slices into shreds.• To use a food processor: Fit a food processor with a slicing blade and, with the motor running, drop the sprouts through the food chute. Separate slices into shreds, if needed.
Cook bacon in a large nonstick skillet over medium heat until crisp, 5 to 7 minutes. Transfer to a paper-towel-lined plate to drain. Coarsely crumble and set aside.
Drain all but 1 tablespoon bacon drippings from the pan. Add oil and heat over medium heat. Add shallot and cook, stirring, until tender and light brown, 1 to 2 minutes. Remove from heat.
Add vinegar, honey, mustard, salt, and pepper to the pan and whisk to combine. Add Brussels sprouts and toss to coat. Continue tossing occasionally until they wilt slightly from the residual heat, 2 to 3 minutes.
Combine apples and chicken in a large bowl. Add the Brussels sprouts and any remaining dressing from the pan and toss gently to combine. Divide among 4 bowls and serve topped with the reserved bacon.
Tips
Tip: To shred Brussels sprouts, first use a knife to cut off any woody stems. Then use the knife or the slicing attachment of a food processor to shred the sprouts (see below). To simplify, purchase sliced Brussels sprouts from the produce section.
• To use a chef’s knife: Slice Brussels sprouts in half vertically. Place cut-side down on a cutting board and thinly slice. Separate slices into shreds.
• To use a food processor: Fit a food processor with a slicing blade and, with the motor running, drop the sprouts through the food chute. Separate slices into shreds, if needed.
Originally appeared: Diabetic Living Magazine, Winter 2019
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Nutrition Facts(per serving)357Calories12gFat28gCarbs34gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
