Asian Orange Chicken Brussel Sprouts Salad

with Chinese orange ginger dressing, toasted almonds and sesame seeds

An Asian orange chicken salad with an unexpected twist … shredded Brussel Sprouts step in for the greens! Also, the Brussels sprouts (and cabbage) are cooked just a bit (to improve the flavors). The result was a nicely crisp tender salad with added crunch from the almonds and sesame seeds, along with bits of chicken, juicy oranges and cilantro, with a light orange ginger Chinese dressing that adds just the right touch of oriental magic.

I have a great fondness for Oriental salads … and also a BIG growing love for Brussel Sprouts. And I’ve noticed a gap between my love of Brussel Sprouts and the number of recipes I’ve posted on my blog featuring my little green “mini cabbage” friends.

Also, Brussel sprouts are low-cal and they taste great. Since I slipped a bit on my weight in January (there was a little stress going on after the election … and I had a birthday, so a little indulgence was in order!), so now I’m in “watch what I eat” mode, just to inch me back down to where I want to be and STAY there.

I shared this salad with some of my yoga friends last week and they said it was one of the best salads ever! That is a big YES for this salad, given how many salads I’ve shared with them.

Just make it. If you like Chinese Chicken salads … and if juicy oranges are your friends, I am sure you’ll love this salad. To make it gluten free, use gluten free soy sauce (tamari).

Asian Orange Chicken Brussel Sprouts Salad

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 - 5 servings 1x

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Ingredients

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For the salad:

• 1 lb. brussel sprouts, trimmed
• 1 small sweet onion, cut into chunks
• 4 green onions, ends removed and cut into chunks
• 2 carrots, peeled & cut into chunks
• 7 mini sweet peppers (or 1 – 2 bell peppers), seeded and roughly chopped
• 1/4 of a head of cabbage, cut into chunks
• 2– 4 cloves garlic, peeled & chopped
• 1 teaspoon avocado oil
• Several drops of sesame oil
• 2 cups chopped cooked chicken

For the dressing:

• About 4 Tablespoons freshly squeezed orange juice (about one orange)
• 2 Tablespoons freshly grated ginger root
• 2 Tablespoons rice vinegar
• 2 Tablespoons honey
• 4 Tablespoons soy sauce or tamari (for gluten free)
• 2 teaspoons sesame oil
• 2 teaspoons orange zest
• 1 – 2 teaspoons sweet hot Chinese mustard
• 1 clove garlic, peeled & chopped or a pinch of garlic powder
• A bit of Sriracha, to taste

For the top:

• 1/4 – 1/2 cup fresh cilantro leaves (to taste)
• 1/2 cup sliced almonds, toasted
• 1 – 2 oranges, peeled, segmented and sliced.
• Black (or white) sesame seeds (optional)

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Instructions

1. Put the brussel sprouts in a food processor and pulse several times to shred. Remove the sprouts and add the onions, carrots, peppers and cabbage. Pulse to chop. If you can’t fit it all in your processor at once, do it in batches.
2. Heat a large saute pan over medium heat, add the oils and then the chopped veggies. Saute for several minutes or until the veggies are crisp tender. Remove from heat and stir in the chicken.
3. Meanwhile, whisk together the dressing ingredients. If dining later, store the salad and dressing separately in a sealed container in the fridge.
4. Shortly before serving time, toss together the salad with the dressing, orange segments and the fresh cilantro. Top with almonds and sesame seeds. Enjoy!

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Foodie Friends Friday, Gluten Free Friday, Sunday Fitness & Food, What’s for Dinner, Clever Chicks Bloghop, Home Matters, Happiness is Homemade, Pretty Pintastic Party and Hearth & Soul Bloghop.