Chicken, Brussels Sprouts & Mushroom Salad
ACTIVE: 10 min TOTAL: 10 min
Whisk 6 Tbsp. extra-virgin olive oil, 3 Tbsp. red-wine vinegar, 11/2 Tbsp. minced shallot, 1 Tbsp. Dijon mustard, 2 tsp. chopped fresh thyme and 1/2 tsp. ground pepper in a large bowl. Add 12 oz. shredded chicken (from Basic Whole Roast Chicken), 4 cups each thinly sliced cremini mushrooms, shredded Brussels sprouts and packed baby arugula and 1 cup thinly sliced celery; toss to coat. Sprinkle with 1 cup shaved Parmesan cheese.
SERVES 4: 2 cups each
CAL 432 / FAT 31G (SAT 7G) / CHOL 56MG / CARBS 15G / TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 24G / FIBER 5G / SODIUM 533MG / POTASSIUM 917MG.