Warm Brussels Sprouts Salad with Crispy Chicken Tenders

Just four easy steps to this fresh and tasty dish.


1 1/2 cups

Chicken tenders, from the deli, warmed and chopped

1/2 cup

Balsamic vinaigrette

10 oz.

Brussels sprouts, shredded

5 oz.

Baby spinach

1/2 cup

Cooked bacon, chopped

1/4 cup

Pomegranate seeds


  1. In a large non-stick skillet heat the vinaigrette over medium heat until the liquid begins to simmer.

  2. Add the brussel sprouts and cook for 5 minutes, stirring occasionally.

  3. Add the spinach, bacon and the chicken, remove from the heat, and stir until the spinach begins to wilt.

  4. Portion into bowls and garnish with the pomegranate seeds.