Ingredients

The following ingredients have 4 Servings
  • 2 chicken filet
  • 2 large handfuls of Brussels sprouts
  • 1/2 an iceberg lettuce
  • a handful of cherry tomatoes
  • a handful of pecan nuts
  • 1/2 pomegranate
  • 5 blood oranges
  • corn oil
  • pepper and salt to taste

Instruction

  • You will need the following cooking equipment:: cutting board & chef's knife, large bowl, small bowl + whisk, medium-sized pan + skimmer, medium-sized skillet
  • CLEAN the Brussels sprouts. FILL the medium-sized pan with water and salt and cook the Brussels sprouts for about 4 minutes, depending on how crispy you like them.
  • REMOVE the Brussels sprouts from the water using a skimmer and place them under running cold water to prevent them from becoming overcooked. Use a sharp knife to trim as much of the orange peel and white skin (pith).
  • Then cut the segments out, as close to the membrane as possible to create beautiful blood orange wedges. REPEAT for 3 blood oranges and use the rest of the oranges for the dressing. 
  • SQUEEZE the blood oranges and slowly drizzle in the corn oil. By doing this slowly and keep on whisking, the orange juice and corn oil will become a smooth mix. Season with pepper and salt. 
  • CHOP the iceberg lettuce into thin strips, the cherry tomatoes and Brussels sprouts in halves and tap on the pomegranate so it will release the seeds.
  • REMOVE any excess fat and muscles from the chicken and SLICE the chicken into strips. Chicken and Brussels sprouts salad
  • In a large bowl, combine chopped iceberg lettuce, pomegranate seeds, blood orange segments, blood orange dressing, halved cherry tomatoes and Brussels sprouts.
  • MIX well and divide over 4 plates. HEAT a medium-sized skillet and add a little bit of oil. ADD the chicken strips and cook them on high heat for 4 to 5 minutes, depending on the size of the chicken strips.
  • Season them with pepper and salt and immediately divide the cooked chicken strips over the salad and finish it off with pecan nuts. Enjoy!