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    • Easy Chicken Dinner Recipes -->This collection of easy chicken dinner recipes features some of our favorite family dishes, perfect for making a healthy, delicious home cooked meal on a busy night! Getting a healthy, home cooked meal on the table every night can be challenging. Particularly with the demands of work, school, activities and social obligations, well, it can be the last thing we want to do at the end of the day. So I’ve got tons of easy chicken recipes at my disposal that I turn to when I need to whip something up for us on one of those busy weeknights. (Or even busy weekends – dinners can be tough then, too!) And this collection of easy chicken dinner recipes has some that we make over and over again. It includes everything from skillet chicken dinners to slow cooker chicken recipes, one-pot chicken pastas, soups and salads with chicken, chicken burgers and meatballs, sheet pan chicken dinners and easy chicken casseroles. Are you looking for fast as well as easy? Me too. I’ve got collections of chicken recipes in under 30 minutes and, faster still, chicken recipes in under 15 minutes. Or if you want to browse them all, my quick chicken recipes…
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        • Chicken Recipes in Under 15 MinutesThese easy chicken recipes in under 15 minutes are perfect for dinner on a busy weeknight! From one-pot wonders to salads, chicken skillets to tacos, you’re sure to find some new fast favorites! You know those nights when you walk in the door and need dinner pronto?! Like, 5 minutes ago? That’s when I turn to these quick and easy chicken recipes in under 15 minutes. I can make a healthy, home cooked meal for my family and be sitting down to enjoy it in no time. Cause plenty of evenings, 15 minutes is often all the time I have – or want to spend – on dinner. I’m not alone on that, right?! You can browse below but I thought I’d highlight a couple that I make over and over again. A few of our favorite easy chicken recipes in under 15 minutes: 15-minute honey garlic chicken (gets rave reviews!) Southwest chicken skillet dinner (pile on your favorite toppings!) Quick chicken curry (perfect with rice and peas) One-pot low-carb leftover chicken recipe with spinach (my dad’s go-to recipe) This collection also includes some healthy lunch options that are quick to put together — like the Asian chicken mason jar…
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Brussel sprout Caesar salad

September 5, 2019 By Kathryn Doherty

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Brussel sprout Caesar salad is full of crisp, shredded Brussels sprouts, crunchy croutons and fresh Parmesan cheese and tossed with an easy homemade Caesar dressing.Brussel sprout Caesar salad served with two forks in a large blue and white bowl

I’m feeling a little scattered today.

It’s not the short week that’s throwing me (though wow, am I thankful for that), but just that we seem to be all over the place. Here’s the quick run-down:

  1. J started speech therapy at school this week (a continuation from last year and over the summer, just with a new therapist).
  2. Both kids started their fall tennis lessons/clinic this week.
  3. J has his first soccer practice tonight and first game this weekend. (One earlier practice got rained out and the other one we had to miss for a school function. Luckily, I think he’ll be ready to hit the field and play.)
  4. My husband and I have a lunchtime meeting today to figure out some financial stuff. Not exactly fun, but hopefully helpful.
  5. Some neighborhood friends and I are getting together for our first monthly wine and snacks night.

I’m certainly grateful that it’s all good stuff, but it’s just one of those weeks where I need a second me – or at least a second brain – to keep track of it all. 

Or maybe I just need a wife. Anyone other moms out there ever wish they had a wife? My friends and I commiserate about this all the time. 😂

Anyway, moving on so I don’t forget where this was supposed to be going!

Recently I’ve shared Brussel sprout salad and my easy Caesar salad dressing (made without anchovies so I can whip it up anytime).

Today I’m combining those two into a fun twist: Brussel sprout Caesar salad!

Brussel sprouts, Parmesan cheese, croutons and Caesar dressing served up in a blue and white bowl with extra croutons to the side

This crunchy salad adds a nutritious punch to regular Caesar salad by replacing the Romaine or lettuce mix with shredded Brussels sprouts.

They are my fave veggie, both raw and cooked, and I love using them in salads and other side dishes.

This simple side salad is easy to make but also unique. And it has all the great fresh and crunchy flavors of a classic Caesar salad and that rich, creamy dressing mixed in too.

But it’s just a little more special!

Now, I’ve got some notes, tips and substitutions coming up below. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Shredded Brussel sprouts with Parmesan and croutons in a large serving bowl

Notes on Brussel sprout Caesar salad:

  • I kept this salad simple. It’s just the Brussels sprouts, croutons and Parmesan cheese, plus the dressing. Very classic.
  • You could add other salad add-ins, however. Cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those.
  • Add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs too for a vegetarian protein.
  • I used some store-bought croutons (they even have a Caesar-style flavor – sooo good!) but homemade would be fabulous if you want to make some.
  • You can definitely prep this salad ahead if needed by slicing up the Brussel sprouts ahead of time. (Store them in a plastic bag or covered container in the fridge until you’re ready to toss everything together.)

Also, I wanted to share some tips on making shredded Brussels sprouts. Not gonna lie, it’s kind of a pain, but oh, it’s so worth it!

Ingredients prepped in separate containers, including Brussels sprouts, croutons, Caesar salad dressing and fresh Parmesan cheese

How to shred Brussels sprouts:

– Shredding Brussels sprouts is tedious but not difficult.

– First, wash your sprouts well, cut the hard bottom core off and then remove any outer leaves that are discolored.

– It also really helps to take the time to remove the inner hard core from each one. I use a little triangle cut to get it out.

– You’re left with just the more tender leaves on each sprout and that’s what you want.

– Thinly slice each one, carefully moving along each sprout. That’s it!

You could try using a mandolin or the shredding blade on a food processor. Just be careful of your fingers and make sure you’re getting a really thin slice.

Tip: I’m not a fan of the store-bought pre-shredded Brussels sprouts for this dish. They are usually sliced too big and have too much of the core in them to work well here.

A serving bowl filled with Brussel sprout Caesar salad with a lemon, Parmesan cheese and croutons scattered nearby

And now a little explanation and tips about the dressing with this salad.

Notes on the Caesar salad dressing:

– I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime.

– If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.)

– This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing.

– To make it, you just have to combine everything in a jar and shake it up or put it all together in a bowl and whisk it well.

Raw sliced Brussel sprouts tossed with Parmesan cheese, Caesar dressing and croutons and served in a large bowl

Feel free to make the dressing ahead of time too. It’ll keep for up to a week in the fridge. Keep it in a covered container.

You may need to rewhisk or re-shake your dressing before using to get it mixed back up.

Or you could use a store-bought Caesar dressing if you prefer. Totally fine.

If you love crunchy salads, if you love Caesar salad and if you love Brussels sprouts, you need this in your life!

Have a wonderful weekend!

XO,

Kathryn

P.S. Check out these other Brussel sprouts recipes:

  • Roasted Brussels sprouts with bacon and red onion (Family Food on the Table)
  • Wild rice and Brussels sprouts salad (Family Food on the Table)
  • Sweet potato Brussels sprout quinoa bowl (Lauren Kelly Nutrition)
  • Roasted Brussels sprouts with lemon and Greek yogurt (Melanie Makes)
  • Shredded Brussels sprouts with cranberries and walnuts (Family Food on the Table)
  • Balsamic Brussels sprouts (Family Food on the Table)

Yield: 4 servings

Brussel sprout Caesar salad

A serving bowl filled with Brussel sprout Caesar salad with a lemon, Parmesan cheese and croutons scattered nearby

Brussel sprout Caesar salad is full of crisp, shredded Brussels sprouts, crunchy croutons and fresh Parmesan cheese and tossed with an easy homemade Caesar dressing.

Prep Time 20 minutes
Total Time 20 minutes

Ingredients

For the salad:

  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1 cup croutons
  • 1/2 cup freshly shaved Parmesan cheese

For the dressing:

  • 1/3 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan cheese
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 4-5 dashes Worcestershire sauce

Instructions

    1. Trim the Brussels sprouts and remove the core (make a little V-cut to get that tough inner core part out of the bottom of each Brussel sprout. Thinly slice the Brussel sprouts.
    2. Combine the shredded Brussel sprouts, croutons and Parmesan cheese in a medium serving bowl and toss gently to combine.
    3. Make the dressing: Combine all ingredients in a small jar or container with a tight fitting lid. Shake well to combine.
    4. Drizzle the dressing over the salad, starting with about 2/3rds, adding more as needed to get the salad well coated.
    5. Serve and enjoy!

Notes

I use a cheater’s homemade version of Caesar salad dressing. It doesn’t include anchovies, which are more traditional, but this means I can whip it up anytime.

If you do want to make a Caesar dressing with anchovies, your can add a teaspoon of anchovy paste or 3 small oil-packed anchovies, finely chopped. (It helps to mash them with the side of a knife along with the garlic and salt on your cutting board.)

This version also doesn’t have raw egg, which means no tempering to eliminate any risk for salmonella. However, you could add a tablespoon of mayo or even Greek yogurt if you’d like a creamier texture to your dressing.

You just have to combine everything and shake it up or whisk it well. If you make it ahead, just be sure to reshake the dressing before you use it.

I kept this salad simple but you could add other salad add-ins. Cherry tomatoes, shredded carrots, cucumbers, olives and sliced red onions are delicious additions. Or pick your favorite salad toppings and use those.

Feel free to add a protein, too, if you want to make this more of a main dish. Grilled or roasted chicken, shrimp or salmon would be great here. Sliced hard-boiled eggs too for a vegetarian protein.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 330Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 17mgSodium: 745mgCarbohydrates: 19gFiber: 4gSugar: 3gProtein: 9g
Category: Salads
Brussel sprout Caesar salad is full of crisp, shredded Brussels sprouts, crunchy croutons and fresh Parmesan cheese and tossed with an easy homemade Caesar dressing. #caesarsalad #salads #brusselsprouts #veggies

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Filed Under: Salads, Side dishes

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Comments

  1. Frank Mosher says

    January 5, 2020 at 2:18 PM

    Virtually nothing to do with a “Caesar” salad, nothing! It should be called a “brussel sprout” salad. There is also a problem with your brussel sprout preparation: They are notorious for having sand/gravel/pesticides in between the leaves of the sprouts. The best way to deal with same, is to cut off the bottoms and discard the outer discoloured leaves as you mentioned, and then throw the remaining leaves in cold water in the sink, then use a spin-salad drier, to dry them. I can’t even imagine anything being called “Caesar Salad” without at least, coddled egg and certainly anchoivey paste or filets. Additionally, brussel sprout leaves, are really not that tender as opposed to Romaine. Cheers. PS. Won’t pick on you again! Cheers!

    Reply

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Hi there! I’m Kathryn Doherty, a health and nutrition editor, cookbook author, wife, mother of two kids, and devoted food and home cooking nut. I’ve got lots of easy recipes and resources to help you get delicious family food on your table! Learn more about me

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