Warm Brussels Sprouts Salad with Crispy Chicken Tenders
Just four easy steps to this fresh and tasty dish.
Ingredients
Serves4
1 1/2 cups | Chicken tenders, from the deli, warmed and chopped |
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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 |
Directions
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.