The Shredder Recipe
grilled chicken, strawberries, cranberries, brussel sprouts, shredded kale, broccoli, walnuts, goat cheese, poppyseed dressing
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Ingredients
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Protein
Fruits
Vegetables
Nuts & Cheese
Dressing
Method
Preparation
- 1
Grill the Chicken
Preheat the grill to medium-high heat. Season the chicken breast with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Remove from the grill and let it rest for 5 minutes before slicing into strips.
- 2
Prepare the Vegetables
While the chicken is grilling, wash and trim the Brussels sprouts, then halve them. Steam the Brussels sprouts and broccoli florets for about 5-7 minutes until tender but still bright green. In a separate bowl, combine the shredded kale.
- 3
Prepare the Fruits
Wash and slice the strawberries. Set aside.
Assembly
- 4
Combine Ingredients
In a large mixing bowl, combine the steamed Brussels sprouts, broccoli, shredded kale, sliced strawberries, and dried cranberries. Toss gently to mix.
- 5
Add Chicken and Dressing
Add the sliced grilled chicken to the salad mixture. Drizzle the poppyseed dressing over the top and toss everything together until well combined.
- 6
Top with Nuts and Cheese
Sprinkle the walnuts and crumbled goat cheese over the salad just before serving.