The trick to this chicken salad recipe is to use leftover veggies as a base! I love to make Brussels sprouts because those little ditties are not only healthy, but super filling. Make em' smashed (SO fun to do with your kids in the kitchen) and add them into a simple salad for lunch leftovers and you have another meal and no food is wasted.
[cooked-sharing]
Bring a large stock pot of water to a boil.
Boil the trimmed sprouts for 10-15 minutes until tender when forked.
Drain + rinse with cold water.
To smash: place the sprout over a paper towel, then top with a paper towel + use the back of a serving spoon to push down and smoosh while getting excess liquid out.
Roast in a 450-degree oven for 20-30 minutes; depending on the overall size of the sprouts.
While they are cooking, shred the chicken + place it in a medium bowl with the ranch. Add in the roasted sprouts + sprinkle with salt and pepper.
Ingredients
Directions
Bring a large stock pot of water to a boil.
Boil the trimmed sprouts for 10-15 minutes until tender when forked.
Drain + rinse with cold water.
To smash: place the sprout over a paper towel, then top with a paper towel + use the back of a serving spoon to push down and smoosh while getting excess liquid out.
Roast in a 450-degree oven for 20-30 minutes; depending on the overall size of the sprouts.
While they are cooking, shred the chicken + place it in a medium bowl with the ranch. Add in the roasted sprouts + sprinkle with salt and pepper.
