Lemon Chicken & Brussels Sprouts Salad

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings


Yogurt & Lemon Sauce (recipe, this page):


Season chicken cutlets with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; cook chicken until golden and juices run clear when pierced with a fork, about 5 minutes per side.

Meanwhile, in large bowl, combine Brussels sprouts, apple, red onion and half of the Yogurt & Lemon Sauce. Season with salt and pepper.

Slice chicken; arrange on a bed of salad. Sprinkle with almonds and chives; serve with remaining sauce.

Yogurt & Lemon Sauce

In small bowl, mix together 3/4 cup plain Greek yogurt, 2 tbsp olive oil, 1 tsp grated lemon zest, 1 tbsp each lemon juice and chopped fresh chives, 1 tsp Dijon mustard and 1 small clove garlic, chopped. Season with salt and pepper. Makes about 1 cup.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 4 g
  • Sodium 250 mg
  • Sugars 8 g
  • Protein 35 g
  • Calories 350
  • Total fat 15 g
  • Cholesterol 80 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g
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Lunch & Dinner

Lemon Chicken & Brussels Sprouts Salad