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Brussels Sprouts and Chicken Salad

By Bobby Deen


Difficulty: Easy

Prep time: 40 minutes

Servings: 4


  • ½ cup rice wine vinegar
  • 2 teaspoons minced jalapeño
  • ½ cup grated fresh ginger
  • ¼ teaspoon Kosher salt
  • 2 tablespoons toasted sesame oil
  • 4 cups shaved Brussels sprouts
  • 2 cups shredded cooked chicken
  • 1 cup sliced green onion
  • ½ cup shredded carrots
  • ½ cup vegetable oil
  • ½ cup coarsely chopped shallots


In a large bowl, whisk together vinegar, jalapeño, ginger, and salt; whisk in sesame oil in a slow steady stream. Stir in Brussels sprouts, chicken, green onion, and carrots. Cover and refrigerate for 30 minutes.

In a small skillet, heat vegetable oil over medium-high heat until hot. Add shallot; cook until edges are golden brown, about 1½ minutes. Remove using a slotted spoon, and let drain on paper towels. Sprinkle onto salad just before serving.