Brussels Sprout, Apple and Grilled Chicken Salad
This salad combines crunchy Brussels sprouts, Québec apples, and grilled chicken with bacon and feta, developed with Pommes Qualité Québec. A sweet-and-savory flavour explosion for a complete, satisfying meal.
In collaboration with
Pommes Qualité Québec and
Esther Samson, Es.eatss
2-4
Portions
10 min
Prepping
15 min
Cooking
Recipe
Easy
Ingredients
- 6 slices bacon
- 10 ml (2 tsp) dried oregano
- 5 ml (1 tsp) smoked paprika
- 1 garlic clove, finely chopped
- About 20 Brussels sprouts, thinly sliced with a mandolin
- 2 Québec apples, diced
- 250 ml (1 cup) pomegranate arils
- 250 ml (1 cup) crumbled feta
- 80 ml (⅓ cup) mayonnaise
- 30 ml (2 tbsp) honey
- 60 ml (¼ cup) apple cider vinegar
- 15 ml (1 tbsp) Dijon mustard
- Salt and pepper, to taste
Directions
Click the steps to erase them.
- Preheat the oven to 425°F.
- Place the bacon slices on a parchment‑lined baking sheet. Bake for 12 to 15 minutes until crispy.
Drain on paper towels, crumble roughly, and set aside. - Brush the chicken breasts with olive oil. Season with garlic, oregano, smoked paprika, salt and pepper.
- In a skillet over medium‑high heat, cook the chicken 4–5 minutes per side.
Reduce heat, cover and cook a few more minutes until fully cooked.
Let rest a few minutes then cut into pieces. - In a bowl, mix the mayonnaise, honey, Dijon mustard, olive oil and apple cider vinegar.
Season with salt and pepper. - In a large salad bowl, combine the Brussels sprouts, apples, pomegranate arils and feta.
Add the chicken and crispy bacon. - Pour the dressing over and gently toss to coat everything well.
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