Warm Brussels Sprouts Salad with Crispy Chicken Tenders
|1 1/2 cups|
Chicken tenders, from the deli, warmed and chopped
Brussels sprouts, shredded
Cooked bacon, chopped
In a large non-stick skillet heat the vinaigrette over medium heat until the liquid begins to simmer.
Add the brussel sprouts and cook for 5 minutes, stirring occasionally.
Add the spinach, bacon and the chicken, remove from the heat, and stir until the spinach begins to wilt.
Portion into bowls and garnish with the pomegranate seeds.